Name: Bubble Top Chicken Bake
Yield: 4 servings
Ingredients: 2 c. cubed cooked chicken; 1 c. frozen broccoli cuts; 1 c. sour cream; 1/2 c. sliced water chestnuts; 1/2 c. shredded Mozzarella cheese; 2 Tbsp. sliced pimentos; 2 Tbsp. sliced green onions; 1 can biscuits (10 count); parsley; salt and pepper (optional)

Servings: 4 persons

2 c. cubed cooked chicken
1 c. frozen broccoli cuts
1 c. sour cream
1/2 c. sliced water chestnuts
1/2 c. shredded Mozzarella cheese
2 Tbsp. sliced pimentos
2 Tbsp. sliced green onions
1 can biscuits (10 count)
parsley
salt and pepper (optional)

1
Heat oven to 425u00b0.
2
Grease 9-inch pie pan.
3
In medium bowl, combine chicken, broccoli, sour cream, water chestnuts, pimentos, onions, cheese and salt and pepper; blend well.
4
Spoon into greased pan.
5
Bake at 425u00b0 for 20 to 25 minutes or until hot and bubbly around edges.
6
Separate biscuit dough into 10 biscuits; cut each biscuit into fourths.
7
Remove chicken mixture from oven. Arrange biscuit pieces in single layer over hot chicken mixture. Bake for an additional 9 to 13 minutes or until biscuits are light golden brown.
8
Garnish with parsley.
9
Makes 4 to 6 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bubble Top Chicken Bake

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