Chicken Alfredo Biscuit !

What You'll Need

• 1tablespoon butter
• 2cups sliced fresh mushrooms
• 1/2cup chopped onion
• 1jar (16 oz) Alfredo pasta sauce
• 1/4cup milk
• 2cups chopped cooked chicken
• 2cups Green Giant™ SELECT® frozen broccoli florets, thawed
• 1/4teaspoon dried basil leaves
• 1can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
• 1tablespoon butter, melted
• 1tablespoon grated Parmesan cheese

How to Make It

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. 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 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 Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

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