Chicken and Broccoli Casserole

Take this to your next potluck dinner. The use of refrigerated biscuits makes this preparation easy.


  • 1 (10 oz.) package frozen Pictsweet Farms Chopped Broccoli
  • 1/4 cup frozen Pictsweet Farms Seasoning Blend
  • 2 cups cubed, cooked chicken
  • 1 (10.5 oz.) can condensed cream of chicken soup
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/8 teaspoon curry powder
  • 1/2 cup grated cheddar cheese
  • 6 to 8 refrigerated biscuits
  • 1/4 cup sour cream
  • 1 teaspoon celery seed
  • 1 egg
  • 1/2 teaspoon salt


Preheat oven to 375 degrees. Place broccoli and seasoning blend in a saucepan, cover with water, and bring to boil. Boil 3 minutes and drain. In an ungreased 1 1/2 quart casserole, combine broccoli and seasoning blend, chicken, soup, mayonnaise, Worcestershire sauce and curry. Mix well. Bake for 20 to 25 minutes. Sprinkle with cheese. Cut biscuits into halves and place cut side down on top of casserole. Combine remaining ingredients and blend well; pour over biscuits. Return to oven and bake 30 minutes or until golden brown.