INGREDIENTS
2
cups sliced fresh mushrooms
1
jar (16 oz) Alfredo pasta sauce
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
DIRECTIONS
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.
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