My Grandmother sent me this recipe, I’m always excited when she sends me one. Since I live well across country now I don’t get to see my family at all, so a recipe from back home is a much welcomed surprise. My Grandmother also has a ton of recipes that just end up being perfect. Comfort food by far, I keep them safe and tucked away in my recipe box.
The recipe is called, Chicken Biscuit Bake. I changed this up a bit only because of the fact that I don’t use the refrigerator biscuits. My Mom helped me get it down so it would work. Using a Baking powder Biscuit recipe I used half the dough to do the recipe the original way stated in the recipe from my Grandmother. Using the other half of the biscuit dough I made dumplings to see if I could do it on the stove. The result? Two winning ways to make the same dish!
Chicken Biscuit Bake
1 can condensed cream of chicken soup ,undiluted
2/3 cup mayonnaise light or fat free can be used
2-3 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
2 cup chopped broccoli already cooked
1 medium onion chopped
1 cup shredded cheddar cheese
*I also added chopped up carrots and green onions
2 tubes of refrigerated buttermilk biscuits. (I used the Baking Powder Biscuit recipe below and cooked the same way as recipe directed. )
½ cup sour cream
2 teaspoons celery seed
1 teaspoon salt
In a bowl combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken , broccoli and the onion. Move it to a greased 13x9x2 baking dish. Sprinkle with cheese. Cover and bake at 375F for about 20 minutes. Separate biscuits. Cut each in half. Arrange, cut side down over hot chicken. In a bowl combine the topping ingredients and pour over biscuits. Bake uncovered for about 20 minutes or until biscuits are lightly golden brown.
Baking Powder Biscuits
2 c. all-purpose flour
3 tsp. baking powder
1 tsp salt
1/4 c. shortening
3/4 c. milk
Mix dry ingredients together, cut in shortening thoroughly, until mixture looks like meal. Stir in almost all the milk. If dough is pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured board. Knead lightly 20-25 times, about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter (about 2″ diameter)
Place on ungreased baking sheet. Bake in 450′ oven for 10-12 minutes or until golden brown.
You can also use this recipe for drop biscuits, just increase milk to 1 cup, and drop by spoonfuls onto greased baking sheet. You can also add 1/2 cup shredded sharp cheddar cheese for cheese biscuits, and 1 tsp. granulated garlic for cheddar bay biscuits (like Red lobster)