1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
2 cups chicken, cooked and cubed
2 cups broccoli, chopped and cooked
1 cup carrots, chopped
1 cup onion, chopped
1 cup cheddar cheese, shredded
12 oz tube refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt
Preheat oven to 375 degrees. In medium bowl, combine soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, carrots, and onion. Transfer to a greased casserole dish. Sprinkle with cheese. Cover and bake for 20 minutes.
Cut biscuits into quarters and flatten with a spatula or rolling pin. Arrange biscuits over hot chicken mixture. In a small bowl, combine eggs, sour cream, celery seed, and salt. Pour over biscuits. Bake uncovered for 20-25 minutes until biscuits are cooked through and golden brown. Makes 4-6 servings.
