Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Take this to your next potluck dinner. The use of refrigerated biscuits makes this preparation easy.


Serves 6

  • 1 1/2 cups Pictsweet frozen Chopped Broccoli
  • 1/4 cup Pictsweet frozen Seasoning Blend
  • 2 cups cubed, cooked chicken
  • 1 can (10.5 oz.) condensed cream of chicken soup
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/8 teaspoon curry powder
  • 1/2 cup grated cheddar cheese
  • 6 to 8 refrigerated biscuits
  • 1/4 cup sour cream
  • 1 teaspoon celery seed
  • 1 egg
  • 1/2 teaspoon salt


Place frozen broccoli and seasoning blend in a saucepan. Cover with water. Place on stove top and bring to boil. Boil 3 minutes. Drain. In an ungreased 1 1/2 quart casserole, combine broccoli and seasoning blend, chicken, soup, mayonnaise, Worcestershire sauce and curry. Mix well. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with cheese. Cut biscuits into halves and place cut side down on top of casserole. Combine remaining ingredients and blend well; pour over biscuits. Return to oven and bake 30 minutes or until golden brown.