Chicken & Broccoli Biscuit Bake

 Ingredients:

- 1 can (10.75oz) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2.5 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 3 cups cooked broccoli florets
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese

- 2 tubes (12oz each) refrigerated buttermilk biscuits (NOTE: maybe try 1 tube, with the biscuits laid flat?)

- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed (or combination of dill weed and dried fennel)
- 1 teaspoon salt

Directions:

In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. 

Stir in the cubed chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheddar cheese. Cover and bake at 375F for 20 minutes.

Separate biscuits and cut each in half. Arrange biscuits, cut side down, over hot chicken mixture. (NOTE: maybe try 1 tube instead of 2, with the biscuits laid flat.)

In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour over biscuits.

Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked (in particular, make sure the biscuits in the center are fully baked through).