Broccoli Chicken and Biscuits Casserole
This recipe is great to freeze! Double the recipe and make one to eat right now, and another to freeze for later. Please see freezer note at the end as it changes the order of the recipe a bit.
10oz cream of chicken soup
1/4 cup diced onion (I omit due to an allergy)
1/4 cup mayo
1 1/2 teaspoons Worcestershire sauce
1 teaspoon curry
2 cups cooked chicken, diced
1 cup cooked broccoli, drained (I chopped fresh broccoli and steamed it for 2 minutes)
1/2 cup shredded cheddar cheese
8oz. refrigerator biscuits
1/4 cup sour cream
1 teaspoon celery salt
1/2 teaspoon salt
Combine all main ingredients except cheddar and place in an 8x8 deep dish casserole pan or an 8x8 aluminum disposable tin (I used these to freeze the casseroles).
Sprinkle cheddar on top of the mixture
Bake at 375 for 20 - 25 minutes.
Add biscuits and topping - Cut biscuits in half so you have half circles. Place the cut side down and arrange over casserole - the half circles will be standing up and you will have room between the biscuits. I actually added 3 extra biscuits onto the casserole as we tend to fight over them in our house.
Mix together all ingredients for the topping and pour over biscuits.
Bake another 20 - 25 minutes and enjoy!
***IF FREEZING***Follow instructions for preparing recipe and placing in casserole dish. Add the cheese, DO NOT BAKE. Instead of baking continue with recipe and place biscuits and topping on top, wrap tightly with foil and freeze.
To cook: DO NOT THAW - when ready to use leave the casserole covered in tinfoil and bake at 375 for 45 minutes. Remove tinfoil and bake an additional 20 minutes or until biscuits are golden.