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. MORE+ LESS-

By Pillsbury Kitchens

January 13, 2014

tablespoon butter

cups sliced fresh mushrooms

1/2

cup chopped onion

jar (16 oz) Alfredo pasta sauce

1/4

cup milk

cups chopped cooked chicken

cups frozen broccoli florets, thawed

1/4

teaspoon dried basil leaves

can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits

tablespoon butter, melted

tablespoon grated Parmesan cheese

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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.

Make sure the filling is super hot and bubbly before placing the biscuits on top. Having a hot filling ensures the biscuits cook done.
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.