Chicken Alfredo Biscuit Casserole

Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits.

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Servings 5

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( 80 ) Ratings

80 Ratings

5 Stars 13%

4 Stars 25%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 43 )

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ingredients 11
Prep Time 15 min
Total Time 35 min

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

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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.

EXPERT TIPS

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Expert Tips

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.