Chicken Alfredo Biscuit Casserole

 

INGREDIENTS

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

DIRECTIONS

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.