chicken alfredo biscuit

Ingredients:

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

Conditions:

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!