Cooking Thursday

It's time to share another recipe, and since Thanksgiving is coming right up, I thought I would share one we like, that works well for leftover turkey.
For more recipes, visit Sandra at Diary of a SAHM.

 Chicken Alfredo Biscuit Casserole

1 T 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 or turkey
2 cups frozen broccoli florets, or green beans, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) refrigerated buttermilk biscuits
1 T butter, melted
1 T grated Parmesan cheese


Heat oven to 375°F. Spray 8-inch square (2-quart) 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 or until tender.  Stir in Alfredo sauce, milk, chicken, broccoli or beans and basil.  Cook until mixture is thoroughly heated and bubbly, stirring constantly.  Spoon into baking dish.
 
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.
 
Bake 15 to 20 minutes or until biscuits are golden brown.
 
Makes 5 servings.