Chicken Alfredo Biscuit Casserole

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

1        tablespoon butter

2        cups sliced fresh mushrooms

1/2     cup chopped onion

1        jar (16 oz) Alfredo pasta sauce

1/4     cup milk

2        cups chopped cooked chicken

2        cups Green Giant® SELECT® frozen broccoli florets, thawed

1/4     teaspoon dried basil leaves

1        can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1        tablespoon butter, melted

1        tablespoon grated Parmesan cheese

 

DIRECTIONS

 

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2 In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish. 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese. 4 Bake 15 to 20 minutes or until biscuits are golden brown.

To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.