Chicken Biscuit Bake

• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 23 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
• 12 cup sour cream
• 2 teaspoons celery seeds
• 1 teaspoon salt

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

condensed cream, mayonnaise, worcestershire sauce, chicken, broccoli, onion, cheddar cheese, buttermilk, eggs, sour cream, celery seeds, salt

Taken from www.food.com/recipe/chicken-biscuit-bake-335235 (may not work)