Chicken Alfredo Biscuit Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 tbsp butter2 cups sliced mushrooms1/2 c chopped onions1 jar (16 oz) Alfredo sauce1/4 c milk2 c canned chicken10 oz broccoli, frozen1/4 tsp dried basil leaves1 can Pillsbury refrigerated buttermilk biscuits1 tbsp butter, melted1 tbsp grated Parmesan cheese
Heat oven to 375 degrees. Spray 8 in square (2 qt) glass baking dish with cooking spray.
In 10 in skillet, melt 1 tbsp 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, sprinkled with Parmesan cheese.
Bake 15-20 minutes or until biscuits are golden brown.
Serving Size: 9, 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JAM2DREW.
In 10 in skillet, melt 1 tbsp 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, sprinkled with Parmesan cheese.
Bake 15-20 minutes or until biscuits are golden brown.
Serving Size: 9, 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JAM2DREW.
Nutritional Info Amount Per Serving
- Calories: 299.4
- Total Fat: 16.7 g
- Cholesterol: 72.7 mg
- Sodium: 1,183.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.6 g
- Protein: 17.4 g
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