You Won’t Need to Ring the Dinner Bell Twice With This Tasty Dish!

I really like chicken but sometimes it feels like I’ve tried every single chicken recipe out there, and it’s getting a little boring. This one is so tasty I wouldn’t mind making it twice a week!

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

 

Instructions:

• Heat oven to 375°F. Spray 8-inch square glass baking dish with cooking spray.

• In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes. Stir in Alfredo pasta sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

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

• Bake 15-20 minutes or until biscuits are golden brown.

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Quick Tip: Make sure the filling is hot and bubbly before placing the biscuits on top. Having a hot filling ensures the biscuits cook completely.

Thanks to Pillsbury for this dinner idea the whole family will enjoy!