Chicken Biscuit Bake

• 4 whole Boneless Chicken Breasts
• 3 cups Chopped, Cooked Broccoli
• 1 can Cream Of Chicken Soup
• 23 cups Mayonnaise
• 2 dashes Or So Of Worcestershire Sauce
• 1/2 cups Sour Cream
• 1 whole Onion, Chopped
• 1 cup Shredded Cheddar Cheese
• 1 package Refigerator Crescent Rolls

1. Steamed the broccoli with no seasoning while you cook the chicken breasts.
2. (I seasoned the chicken breasts with garlic, onion powder, pepper and a small amount of seasoned salt.)
3. Once chicken is done, cut it into bite-size pieces.
4. In a large bowl combine soup, mayonnaise (or gasp!
5. Miracle Whip, like I used), Worcestershire sauce, and sour cream and mix well.
6. Add cooked chicken, chopped onion, and steamed broccoli and mix to coat.
7. Transfer to a greased 13x9 baking dish.
8. Sprinkle with cheese.
9. Cover and bake at 375F for 20 minutes.
10. Roll out the crescent rolls and pinch the seams together.
11. Place on top of chicken mixture.
12. Bake uncovered for 20 minutes or until the crescent rolls are done.
13. Now, initially, this recipe called for two rolls of biscuits.
14. That was entirely too much.
15. The dish was delicious, but we had to eat around the majority of the biscuits.
16. The crescent rolls make for a lighter, flakier crust.

chicken breasts, broccoli, cream of chicken soup, mayonnaise, dashes, sour cream, onion, cheddar cheese, crescent rolls

Taken from tastykitchen.com/recipes/main-courses/chicken-biscuit-bake/ (may not work)