Once upon a time, my grandmother, my mother, and I took on the task of organizing the recipe collection. This primarily consisted of trimming old clippings and pasting them onto recipe cards. I was somewhere around 9 years old at the time, and my job was to make sure that each recipe had a title written somewhere. Hence the awful handwriting heading this particular card. :)
There are a few things which automatically set off my suspicions, and mayonnaise in a warm dish is one of them. I was pleasantly surprised by this recipe, however: it is quite delicious! I made a few alterations to the original: since both the broccoli and chicken spend at least 40 minutes in the oven, I do not feel that there is a need to pre-cook them. Using raw broccoli produces a much more satisfying texture, and while pre-cooked or rotisserie chicken could be used in this recipe, it is not required. Also, when I had mixed everything together in the first step, I felt that the ratio of sauce to content was rather high, so I doubled the amount of broccoli. More vegetables are never a bad thing.
A note for the home cook: do not follow the original instructions for the final bake time! If you add the biscuits and then bake for another 25-30 minutes, they will burn. Use your own judgement, and remove the casserole when the biscuits are a nice golden brown. Mine took 13-14 minutes.
- 2 cups cubed chicken breast
- 2 cups chopped broccoli
- 1 (10 1/2-ounce) can cream of chicken soup
- 1/4 cup mayonnaise
- 1/4 cup chopped onion
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon curry powder
- 1/3 cup grated Cheddar cheese
- 1 (8-ounce) can refrigerated biscuits
- 1/4 cup sour cream
- 1 egg
- 1 teaspoon celery seed
- 1/2 teaspoon salt
Preheat the oven to 375 degrees Fahrenheit.
In a 2-quart casserole dish, combine the chicken, broccoli, cream of chicken soup, mayonnaise, onion, Worcestershire sauce, and curry powder, and mix well.
Bake for 20 to 25 minutes, or until hot and bubbly.
Sprinkle the top of the casserole with the grated Cheddar cheese.
Separate the refrigerated dough into individual biscuits, slice each biscuit in half, and arrange the biscuit halves around the edge of the casserole.
In a small bowl, combine the sour cream, egg, celery seed, and salt.
Spread the sour cream mixture over the biscuit halves.
Bake for 12-14 minutes, or until the biscuits are golden brown.
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