Chicken Alfredo Biscuit Casserole

Chicken Alfredo Biscuit Casserole

via pillsbury.com-4kowboys

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 frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

DIRECTIONS:

Heat oven to 375°F. 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.

*kowboys notes: I used fresh steamed broccoli instead of frozen. I used fat free evaporated milk. I used a 13x9 pan and used 2 cans of biscuits. I cut the biscuits into fours and spread them all over the top of the casserole and baked it that way. I also subbed canned chicken instead of chicken breasts, cooked, since I didn't have any.