*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
2 cups cooked chicken, chopped
10 oz package of frozen chopped broccoli, prepared according to package directions
10.75 oz cream of mushroom soup
1/2 cup sour cream, divided
1/2 cup shredded cheddar cheese
10 count refrigerated canned biscuits
1 tablespoon My Favorite Roast Seasoning Blend
- Preheat oven to 375 degrees. Prepare an 8x8 baking dish with nonstick spray and set aside.
- In a large bowl, combine the chicken, broccoli, soup and 1/4 cup of the sour cream. Stir until well blended and pour into the prepared baking dish.
- Cover and bake 20 minutes until hot and bubbly. Meanwhile, in a small bowl, combine seasoning, remaining sour cream and egg. Stir until well blended.
- Remove the hot dish from the oven, sprinkle with cheese and place biscuits on top. Drizzle the sour cream and egg mixture over the biscuits and return the dish to the oven to bake uncovered for another 25 minutes or until the biscuits are golden brown.
This is a great family favorite so plan ahead and have dinner on the table at the end of a busy day without a lot of fuss. Follow steps 1-2 ahead of time and put covered dish in the fridge. When time to bake, bring the cold dish to room temperature and finish the dish with steps 3-4. You can prepare this up to a day in advance.
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