Ah-mazing Chicken Alfredo Casserole
What's for dinner? You can thank me now. Yes, this is one of those recipes that will become a staple in your household for years to come. It's the perfect combination of fresh ingredients and comfort foods all put into a perfect yummy, warm, bubbly dish. I adapted this from a Pillsbury Recipe I found months ago.
Maybe it's today's cold snowy weather, or the fact that my stomach is growling for lunch...but this recipe I made about a month ago is on my mind. Trust me, this is EASY and AMAZING! Let me know what you think!
So, here's what you'll need:
2-3 Chicken Breasts (cooked)
1/2 Onion, chopped (sweet onion like Vidali works best)
Fresh Broccoli, small head cut into florets
Fresh Mushrooms, 2 cups, sliced (I used Mini Bella)
1 tbs. Butter (I used I Can't Believe It's Not Butter)
1/4 Cup Milk (I used Silk Unsweetened Pure Almond Milk)
1 Jar Alfredo Pasta Sauce (Classico Creamy Alfredo is my fav)
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits, cut in half
1 tbs. melted Butter
Heat oven to 375°F.
Boil chicken breasts in about 1 inch of water until cooked through, about 10 minutes.
In 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.
Spray 9x12 inch glass baking dish with cooking spray. Spoon mixture into baking dish.
Separate dough into 8 biscuits. Cut each biscuit in half. Arrange over the top of mixture inside of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until biscuits are golden brown.
Feel free to customize this recipe too! I could see artichokes, asparagus and other great addtions as well. Have fun and let me know if this is what you made for dinner!