Chicken Biscuit Bake

(Tast of Home Magazine)

1 can (10 3/4 oz.) cream of chicken soup, undiluted
2/3 cup mayonnaise
2 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz.) buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspon salt

In a bowl combine soup, may and Worcestershire sauce. Stir in chicken, broccoli and onion. Pour mixture into 9x13 pan. Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes. Seperate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl combine eggs, sour cream, celery seed and salt; pour over biscuits. Bake uncovered 20 minutes longer or until golden brown.