Chicken Alfredo Biscuit Bake

By Laura77

Ingredients

• 2 T Olive Oil
• 1 Medium (about 1 Cup) Onion, Large Dice
• 1 C Frozen Peas, rinsed under hot water to partially thaw
• 1 C Frozen Corn, rinsed under hot water to partially thaw
• 1 C Sliced Sweet peppers, stems, seeds and white membrane removed
• 2 t Italian Seasonings (I used fresh minced Thyme, Oregano and Basil)
• 2 C meat taken from a chicken, large dice
• 1-1/2 C Alfredo Sauce
• Several grinds from a Pepper Mill (to taste)
• 1 Can or tube Buttermilk Biscuits (I used Pillsbury Grand brand)
• 1 Stick Butter melted
• 1/2 C Parmesan Cheese, grated
• 1 T Butter Melted
• 1 TBS Parmesan Cheese, finely grated

Details

Adapted from erecipecards.blogspot.com

Preparation

Step 1

Prepare a large baking dish by spraying with non-stick spray. Preheat oven to 350 degrees.

In a heavy frying pan, melt butter, add onions and saute for 5 minutes until the onions soften and turn translucent. Add the Peppers, Peas and Corn and saute for another 2 minutes. Add the Alfredo Sauce and Chicken, stir to mix and heat thoroughly (about 5 more minutes). Season with Italian seasonings and Pepper. Pour into the large baking dish.

Slice the biscuits in half. Melt 1 stick of butter and mix with 1/4 cup freshly grated Parmesan Cheese. Dip the sides of each biscuit in the butter. This creates the buttery pull apart affect. Top the Alfredo Chicken and Vegetables with the biscuits, cut ends on top of the Alfredo vegetables, circle the pan evenly placed. lean the biscuits against each other. Brush more melted butter on top of the biscuits, sprinkle with the finely grated Parmesan.

Bake covered with aluminum foil for 10 minutes.

Remove the foil and bake for another 10-15 minutes. Double check that the biscuits are thoroughly cooked. You may need to cover again with the aluminum foil and back several more minutes to get the bottom (the part next to the alfredo sauced vegetables) completely cooked.

Serve HOT and ENJOY!!!


Creamy Rich Alfredo Sauce

1 Cup Heavy Cream
1 Cup Grated Parmesan-Reggiano cheese
6 TBS Butter
1 Medium Onion, small Dice
1 Pinch Salt
1 Pinch Pepper (but MUCH more when you use the sauce on a dish
1 pinch Nutmeg

Melt the Butter in a heavy bottomed sauce pan. Add the onions and saute for 5 minutes until the onions soften and turn translucent. Add the cream and heat to simmer. Add the cheese and spices and stir until melted. Reduce to desired thickness of sauce (I like mine thick so it sticks to the pasta or vegetables... about 10 minutes). Serve over pasta or vegetables