Chicken Alfredo Biscuit Casserole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits.
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 biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
Instructions
Heat oven to 375 °F. 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 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.
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.
Bake 15 to 20 minutes or until biscuits are golden brown.
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