Chicken Alfredo Biscuit Casserole – Krystal Weirup & Leya Haynes

Ingredients:

1 T. butter

½ cup chopped onion

1 (16oz) jar Alfredo pasta sauce

¼ cup milk

2 cup chopped cooked chicken

2 cups frozen broccoli florets, thawed

¼ tsp. dried basil leaves

1 (7.5 oz) can refrigerated buttermilk biscuits

1 T. butter, melted

1 T. grated parmesan cheese

Directions:

1.     Heat oven to 375 degrees. Spray 8 inch square glass baking dish with cooking spray.

2.     In 10 inch nonstick skillet, melt 1 T. 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 parmesn cheese.

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