Chicken Biscuit Bake

I found this is a Taste of Home book. It was submitted by Karen Weirick from Bourbon, Indiana. It sounded good -- something to be served on a cold winter evening.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 2⁄3 cup mayonnaise
• 2 -3  teaspoons Worcestershire sauce
• 4  cups  cubed  cooked chicken
• 3  cups  chopped broccoli, cooked
• 1  medium onion, chopped
• 1  cup  shredded cheddar cheese
• 2 (12 ounce)  tubes  refrigerated buttermilk biscuits
• 2  eggs
• 1⁄2 cup sour cream
• 2  teaspoons celery seeds
• 1  teaspoon salt

Directions

1. In a large bowl, combine the soup, mayo, and Worcestershire sauce. Stir in the chicken, broccoli and onion.
2. Transfer to a greased 13x9x2 inch baking dish. Sprinkle with the cheese. Cover and bake at 375 for 20 minutes.
3. Separate biscuits; cut each in half. Arrange cut side down over the hot chicken mixture.
4. In a small bowl, combine the remaining ingredients; pour over biscuits. Bake,uncovered 20 minutes longer or until golden brown.
5. Note: Reduced fat or fat free mayo is not recommended for this recipe.