Ingredients
2
tablespoons butter
2
cups sliced fresh mushrooms
1/2
cup chopped onion
1
jar (15 to 16 oz) Alfredo pasta sauce
1/4
cup milk
2
cups chopped cooked chicken
2
cups frozen broccoli florets
1/4
teaspoon dried basil leaves
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1
tablespoon grated Parmesan cheese
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Cook mushrooms and onion in butter 5 to 6 minutes, stirring occasionally, until mushrooms brown and onion softens. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook and stir until mixture is thoroughly heated and bubbly. Spoon into baking dish.
Separate dough into 5 biscuits; cut each into 6 pieces. Arrange in single layer over chicken mixture. In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 30 to 45 seconds or until melted. Brush biscuits with melted butter, then sprinkle with Parmesan cheese.
Bake 23 to 28 minutes or until biscuits are golden brown and biscuits in center of dish are cooked through on bottom. Let stand 5 minutes.
