Chicken Alfredo Biscuit Casserole

Chicken Alfredo Biscuit Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon butter

  • 2

    cups sliced fresh mushrooms

  • ½

    cup chopped onion

  • 1

    (16 ounce) jar Alfredo pasta sauce

  • ¼

    cup milk

  • 2

    cups chopped cooked chicken

  • 2

    cups Green Giant® SELECT® frozen

  • broccoli florets, thawed

  • ¼

    teaspoon dried basil leaves

  • 1

    (7.5 ounce) can Pillsbury®

  • refrigerated buttermilk biscuits

  • 1

    tablespoon butter, melted

  • 1

    tablespoon grated Parmesan cheese

Directions

1. Heat oven to 375 degrees 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.


Nutrition

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