- 5
- 25 mins
Ingredients
- 2 Tbsp butter, divided
- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 jar (15 oz) Classico light creamy Alfredo pasta sauce
- 1/4 cup milk
- 2 cups chopped cooked chicken
- 2 cups frozen broccoli florets, thawed
- 1/4 cup + 1 Tbsp grated Parmesan cheese, divided
- 1/4 tsp dried basil leaves
- Salt and pepper
- 1 can (10 biscuits) refrigerated buttermilk biscuits
Preparation
Step 1
Heat oven to 375 degrees. 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, onion and garlic in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli, 1/4 cup Parmesan and basil. Season with salt and pepper to taste. 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 remaining 1 tablespoon melted butter; sprinkle with 1 tablespoon Parmesan cheese.
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.)