Chicken Alfredo Biscuit Casserole

(122)
  83 reviews

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

Directions

  1. 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. 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. 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. 4 Bake 15 to 20 minutes or until biscuits are golden brown.

Notes

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Nutrition Information

Recipe Step Photos

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