Chicken and Biscuit Casserole

By shuber

Ingredients

• 2 cups cooked chicken, chopped
• 1 10-ounce package frozen chopped broccoli, prepared according to package directions
• 1 10.75-ounce can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 10-count can refrigerator flaky biscuits
• 1 tablespoon Homemade Gourmet Grandmothers Sunday Roast Seasoning
• 1 egg

Preparation

Step 1

1. Preheat oven to 375 degrees. Grease an 8x8x2 baking dishing; set aside.

2. In a bowl, combine chicken, broccoli, soup, and 1/4cup sour cream; stir until well blended. Pour into prepared baking dish. Bake 20 minutes until hot and bubbly.

3. Remove from oven, sprinkle with cheese. Divide each biscuit in half. Arrange biscuits on top. In a small bowl, combine seasoning, remaining sour cream, and egg; stir until well blended. Drizzle sour cream mixture over biscuits.

4. Return casserole to oven and bake, uncovered for 25 minutes or until biscuits are golden brown.