Monday, March 19, 2012

Chicken Alfredo Biscuit Casserole

This is a good recipe to have that you can pretty much change it up each time. You can either have as is, serve it with noodles, serve it with rice or even use a refrigerated pie crust instead of many options with it!

Chicken Alfredo Biscuit Casserole
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 refrigerated buttermilk biscuits
1 tablespoon butter ~ melted 
1 tablespoon grated Parmesan cheese

In skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally,  until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly and till chicken if fully cooked, stirring constantly. Spoon into sprayed 8x11 or 9x13 baking dish.

Separate dough and Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese. 

                                Bake at 375 degrees for 15 to 20 minutes or until biscuits are golden brown 

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