Chicken Biscuit Bake

Chicken Biscuit Bake might be a good recipe to expand your main course recipe box. For $1.47 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 29g of protein, 48g of fat, and a total of 746 calories. This recipe serves 8. 951 person were impressed by this recipe. A mixture of broccoli, sour cream, condensed cream of chicken soup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 79%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken 'n' Biscuit Bake, Chicken and Biscuit Bake, and Chicken-Biscuit Bake.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

3 cups chopped broccoli, cooked

2 tubes (12 ounces each) refrigerated buttermilk biscuits

2 teaspoons celery seed

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

4 cups cubed cooked chicken

2 eggs

2/3 cup mayonnaise

1 medium onion, chopped

1 teaspoon salt

1 cup (4 ounces) shredded cheddar cheese

1/2 cup sour cream

2 to 3 teaspoons Worcestershire sauce

Equipment:

bowl

baking pan

Cooking instruction summary:

Directions In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked. Yield: 6-8 servings. Originally published as Chicken Biscuit Bake in Quick CookingMay/June 2000, p47 Nutritional Facts 1 serving equals 527 calories, 31 g fat (9 g saturated fat), 150 mg cholesterol, 1,245 mg sodium, 29 g carbohydrate, 3 g fiber, 32 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion.

2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes.

3. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.

4. In a small bowl, combine the remaining ingredients; pour over biscuits.

5. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.


Nutrition Information:

Quickview
706k Calories
30g Protein
43g Total Fat
48g Carbs
17% Health Score
Limit These
Calories
706k
35%

Fat
43g
67%

  Saturated Fat
11g
70%

Carbohydrates
48g
16%

  Sugar
5g
6%

Cholesterol
127mg
42%

Sodium
1654mg
72%

Get Enough Of These
Protein
30g
60%

Vitamin K
70µg
67%

Phosphorus
656mg
66%

Selenium
41µg
59%

Vitamin B3
8mg
44%

Vitamin C
31mg
39%

Vitamin B2
0.55mg
32%

Vitamin B1
0.46mg
31%

Iron
4mg
28%

Manganese
0.5mg
25%

Folate
97µg
24%

Vitamin B6
0.45mg
22%

Calcium
210mg
21%

Zinc
2mg
16%

Potassium
568mg
16%

Vitamin E
2mg
16%

Vitamin B5
1mg
15%

Vitamin A
612IU
12%

Magnesium
48mg
12%

Copper
0.21mg
10%

Vitamin B12
0.6µg
10%

Fiber
2g
9%

Vitamin D
0.4µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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