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 Green Giant™ SELECT® frozen broccoli florets, thawed
  • 1/4 teaspoon dried basil leaves
  • 1 can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese


1 _ Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2 _ 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.

3 _ Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.

4 _ Bake 15 to 20 minutes or until biscuits are golden brown.