Chicken Alfredo 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
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon 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. Arrange on top of mixture in baking dish. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until biscuits are golden brown.
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