Chicken Alfredo Biscuit Casserole

Ingredients

• 16 ounce alfredo pasta sauce 
• 2 cups select® broccoli florets green frozen thawed giant®
• 1 tablespoon butter melted
• 7.5 ounce biscuits refrigerated pillsbury® canned
• 2 cups meat from a rotisserie chicken cooked chopped
• 0.3 teaspoon basil leaves dried
• 2 cups mushrooms fresh sliced
• 0.3 cup milk 
• 0.5 cup onion chopped
• 1 tablespoon parmesan cheese grated

Equipment

• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 375 degrees 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.
4. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly.
5. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
6. Bake 15 to 20 minutes or until biscuits are golden brown.