Chicken Alfredo Biscuit Casserole
Description
Use that leftover chicken to make a great, delicious casserole. It's a wonderful dinner when pressed for time, but you still want a satisfying meal.
Ingredients
1 T. salted butter
2 c. fresh mushrooms, sliced
1/2 medium onion, diced
16 oz. jar Alfredo sauce
1/4 c. milk
2 c. cooked chicken, chopped (leftover or rotisserie work great)
2 c. frozen broccoli, thawed
1/4 t. dried basil
1 can refrigerated buttermilk biscuits
1 T. butter, melted
1 T. Parmesan cheese, grated
Directions
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Preheat oven to 350 degrees.
Spray an 8 inch square glass baking dish with cooking spray; set aside.
In a large, non-stick skillet, melt butter over medium heat. Cook mushrooms and onions until soft, about 5 minutes, stirring occasionally. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until thoroughly heated and bubbly, stirring occasionally.
Pour mixture into prepared baking dish.
Separate biscuits; cut each biscuit in half, crosswise. Arrange biscuits around the edge of the baking dish, overlapping slightly. Drizzle the melted butter over the biscuits; sprinkle with Parmesan cheese.
Bake 15-20 minutes or until biscuits are golden brown, making sure the biscuits are completely cooked before pulling them out.
Serve with a vegetable or salad.
4 servings.