- 1
- 35 mins
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
Preparation
Step 1
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.