Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits.
- 1 tablespoon butter
- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 jar (16 ounces) Alfredo pasta sauce
- 1/4 cup milk
- 2 cups chopped cooked chicken
- 2 cups Green Giant® Select® frounceen broccoli florets, thawed
- 1/4 teaspoon dried basil leaves
- 1 can (7.5 ounces) Pillsbury® refrigerated buttermilk biscuits
- 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
Heat oven to 375 degrees F. Spray an 8-inch square (2-quart) glass baking dish with cooking spray.
In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook the mushrooms and onion in the butter, stirring occasionally, about 5 minutes or until tender. Stir in the Alfredo sauce, milk, chicken, broccoli and basil. Cook until the mixture is thoroughly heated and bubbly, stirring constantly. Spoon into the baking dish.
Separate the dough into 10 biscuits. Cut each biscuit in 1/2 crosswise. Arrange around the edge of the baking dish, overlapping slightly. Drizzle the biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until the biscuits are golden brown.
Tip: To make ahead, follow the 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.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
590 calories; 39g total fat; 150mg cholesterol; 850mg sodium; 31g carbohydrates; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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