Chicken Alfredo Biscuit Casserole

By bahowell

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 frozen broccoli florets, thawed
• 1/4 teaspoon dried basil leaves
• 1 can (7.5 oz) Pillsbury refrigerated buttermilk biscuts
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese

Preparation

Step 1

1. Heat oven to 375 degrees. 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 biscuts. 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.