Chicken Curry Casserole

This is a fabulous casserole.  I had a whole rotisserie chicken to work with so I made two and gave one to a friend. I made some changes to add more vegetables and swapped out the mayo for sour cream to lighten it up.  The original recipe is linked below.  The curry gives it a little something special :)  Once a Month Mom also gives directions below on how to freeze this for a future dinner.

Adapted from: Once a Month Mom

Chicken Curry Casserole

Ingredients:
10 ounces cream of celery soup
1/4 cups onion, diced
1/4 cups low fat sour cream
1.5 teaspoons Worcestershire sauce
1 teaspoon curry
2 cups rotisserie chicken, pulled
1 cup cooked broccoli, drained & chopped
1 cup chopped carrot 1/2"
1 cup diced potato 3/4"
1/2 cups cheddar cheese, shredded
8 ounces flaky refrigerated biscuits


Topping
1/4 cups sour cream
1 egg
1 teaspoon celery salt
.5 teaspooons salt


Directions:
Preheat oven to 375 degrees. Par boil the carrots, broccoli and potato until semisoft.  In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of hot casserole, cut side down (see pictures). Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

Freezing Directions:In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.) Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of casserole, cut side down (see pictures). Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.