Parmesan-crusted biscuits top this mouthwatering chicken Alfredo casserole that is sure to become a family standby.
Chicken Alfredo Biscuit Casserole was inspired from a Pillsbury Cookbook.
Ingredients:
- 1 Tbsp. salted butter
- 2 cups fresh mushrooms, sliced
- 1/2 medium onion, diced
- 1 (16 oz.) jar Alfredo sauce
- 1/4 cup milk
- 2 cups cooked chicken, chopped
- 2 cups frozen broccoli, thawed
- 1/4 tsp. dried basil
- 1 can refrigerated buttermilk biscuits
- 1 Tbsp butter, melted
- 1 Tbsp. Parmesan cheese, grated
Directions:
- Preheat oven to 350°F.
- Spray an 8 inch glass baking dish with cooking spray and set aside.
- In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat.
- Cook the mushrooms and onions until soft. {About five minutes, stirring occasionally.}
- Stir in the Alfredo sauce, milk, chicken, broccoli, and basil.
- Cook until thoroughly heated and bubbly, stirring occasionally.
- Pour mixture into baking dish.
- Separate your biscuits and cut each one in half, crosswise.
- Arrange around the edge of the baking dish, overlapping slightly.
- Drizzle the melted butter over the biscuits and sprinkle with cheese.
- Bake 15-20 minutes or until biscuits are golden brown. {Make sure the biscuits are completely cooked before you get to eager to pull them out. We made this mistake the first time we had this and ended up eating doughy biscuits. Bleh.}
- Serve with veggies or salad and enjoy!
