- 5
Ingredients
- 1tablespoon butter
- 2cups sliced fresh mushrooms
- 1/2cup chopped onion
- 1jar (16 oz) Alfredo pasta sauce
- 1/4cup milk
- 2cups chopped cooked chicken
- 2cups Green Giant® SELECT® frozen broccoli florets, thawed
- 1/4teaspoon dried basil leaves
- 1can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
- 1tablespoon butter, melted
- 1tablespoon grated Parmesan cheese
Preparation
Step 1
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DIRECTIONS:
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
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.
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.
Bake 15 to 20 minutes or until biscuits are golden brown.
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Nutritional Information:
Nutrition Information:1 Serving (1 Serving)
Calories 590
(Calories from Fat 350),
Total Fat 39g
(Saturated Fat 22g,
Trans Fat 1 1/2g),
Cholesterol 150mg;
Sodium 850mg;
Total Carbohydrate 31g
(Dietary Fiber 2g,
Sugars 6g),
Protein 28g;Percent Daily Value*:
Vitamin A 30.00%;
Vitamin C 15.00%;
Calcium 25.00%;
Iron 15.00%;Exchanges:
2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
3 Lean Meat;
0 High-Fat Meat;
5 1/2 Fat;Carbohydrate Choices:
2;*Percent Daily Values are based on a 2,000 calorie diet.