2cups sliced fresh mushrooms
1/2cup chopped onion
1jar (16 oz) Alfredo pasta sauce
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
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!