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Chicken Alfredo Biscuit Casserole Recipe

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This recipe for Chicken Alfredo Biscuit Casserole is from Zach & Erica Sanderson's First Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
2 c sliced fresh mushrooms
½ c chopped onion
1 jar (16 oz) Alfredo pasta sauce
¼ c milk
2 c chopped cooked chicken
2 c frozen broccoli florets, thawed
¼ tsp dried basil leaves
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 tbsp butter, melted
1 tbsp grated Parmesan cheese
Directions:
Directions:
Heat oven to 375° 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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