High Heels & Grills: Chicken Alfredo Biscuit Bake

Saturday, October 27, 2012

Chicken Alfredo Biscuit Bake

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Do you ever go to a restaurant and want so badly to try something other than what you always get, but you can't work up the courage to do so because you know that your usual is delicious and it's your favorite and you'll regret not getting it once your order arrives? That's how I feel about fettuccinne alfredo at Olive Garden. I don't know that I've ever had anything other than that besides the soup and salad combo. I'm an alfredo diehard! It definitely trumps marinara sauce with no contest. So when I came across this recipe for Chicken Alfredo Biscuit Bake in a Pilsbury cookbook a while ago, I knew I was going to love it! For the record, I was so right.


When I saw that this recipe called for mushrooms, I immediately crossed that off my list of things to buy. I am not a mushroom fan and will do whatever it takes to avoid having to pick them out of my food. Then, the part of me that makes me want to be a good wife, remembered that Zachary loves mushrooms. I sat on the couch and had an internal struggle for a while. I decided to get half the amount of mushrooms that this calls for and only put them in his half! {Yes, we each get a half of whatever we cook. Oh the joys of being kidless!} It worked out great and I highly suggest it if you, too, have a distaste for fungus in your food. ;)

Ingredients:
  • 1 Tbsp. salted butter
  • 2 cups fresh mushrooms, sliced
  • 1/2 medium onion, diced
  • 1 (16 oz.) jar Alfredo sauce {Or you could make your own sauce. Try this one out for an easy, healthy, and delicious alternative}
  • 1/4 cup milk
  • 2 cups cooked chicken, chopped
  • 2 cups frozen broccoli, thawed
  • 1/4 tsp. dried basil
  • 1 can refrigerated buttermilk biscuits
  • 1 Tbsp butter, melted
  • 1 Tbsp. Parmesan cheese, grated

Directions:
  1. Preheat oven to 350°F.
  2. Spray an 8 inch glass baking dish with cooking spray and set aside.
  3. In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat.
  4. Cook the mushrooms and onions until soft. {About five minutes, stirring occasionally.}
  5. Stir in the Alfredo sauce, milk, chicken, broccoli, and basil. 
  6. Cook until thoroughly heated and bubbly, stirring occasionally.
  7. Pour mixture into baking dish.
  8. Separate your biscuits and cut each one in half, crosswise.
  9. Arrange around the edge of the baking dish, overlapping slightly.
  10. Drizzle the melted butter over the biscuits and sprinkle with cheese.
  11. Bake 15-20 minutes or until biscuits are golden brown. {Make sure the biscuits are completely cooked before you get to eager to pull them out. We made this mistake the first time we had this and ended up eating doughy biscuits. Bleh.}
  12. Serve with veggies or salad and enjoy!

We will definitely be making this again! It felt just easy enough to whip up real quick and served up some great leftovers. Hope you like it!

-Sarah

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