READY IN 35 mins

Chicken Alfredo Biscuit Casserole

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"Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits." — Pillsbury® Grands®

Directions

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

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PREP 15 mins
READY IN 35 mins

Footnotes

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.

Reviews More Reviews

Most Helpful Positive Review

Mar 18, 2013

This is so good!! I'm 35 weeks pregnant & wanted something simple to make. I omitted the onions & mushrooms so my kids would eat it. Seasoned the chicken with seasoning salt, pepper & garlic powder. After 15 min of baking I covered with foil & baked for another 8 min. Will make again. Served with salad.

—Lil Mermaid

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Most Helpful Critical Review

Nov 11, 2012

This recipe was easy to make and it did have a good flavor to it. After baking this dish for eight min. longer than the recipe stated. My only complaint was, the biscuits came out crispy on top and the middle was still doughy. So, back in the oven it went for ten more min. As expected the top of the biscuits were even more crispy and the middle was still doughy. Next time I make this, I will make rice (as I did this time). And bake the biscuits separately.

—Christina

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12 Ratings

Jan 27, 2013

I made this tonight and my family totally loved it! I had to make some changes because my kids are picky eaters, so I subbed peas and spinach for the mushrooms and broccoli. I also doubled the recipe! The brand of jarred alfredo sauce I used was Ragu and it was very good! I don't usually used jarred sauces, so I'll probably make the alfredo from scratch, next time, to cut down on the fat. This was a creamy, hearty, chicken and biscuit casserole that will be made often in my house!

—Lillian

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Mar 07, 2013

This was pretty good and I would make it again. Just watch out for doughy biscuits! I had a difficult time getting the biscuits to cook completely. I had to put it back in covered for quite a while and even then the 3 biscuits I had in the middle were still doughy so I would recommend not putting any in the center and cook covered for a while after the 20 minutes

—ilovezak

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Feb 06, 2013

This was a pretty good quick and easy family dinner recipe. I used a deboned rotisserie chicken that I got at my local deli (I also think this adds a little more flavor), seasoned the mixture with garlic, onion, poultry herbs, and salt and pepper, and added some cooked macaroni to the mixture to make it go further. I wasn't sure my picky kids would eat it, but they did and liked it! Thanks!

—Lindseye117

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Feb 02, 2013

Wow, this is good! I used fresh, precooked green beans because one of my girls doesn't like broccoli. Actually I think I might prefer it this way, too! I also used a little pesto in place of the basil and I had a leek already cut up so I used that in place of the onion. When I melted the butter to top the biscuits I added some garlic powder making them garlic, Parmesan biscuits. I suggest you set the casserole dish on a sheet pan since mine boiled over a little bit. The Grands biscuits also had two Box Tops for Schools which my girls appreciated. So I changed it a bit to accommodate what I had on hand and my family's preferences but this surprised me with how good it is! We will certainly have this one again.

—janet7th

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Feb 01, 2013

We definitely enjoyed this. For our tastes, it definitely needed more seasoning - garlic, onion powder, S&P. Biscuits were brown on top, but not cooked through at 20min, so I covered with foil for another 5 & they were good to go. Instead of just broccoli, I used a broccoli, cauliflower carrot mix & added some chopped fresh spinach just because be eaten. I'm sure any veggie combo would work fine.

—Staci

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Feb 01, 2013

Mom and Husband loved it. Hubby looked up after cleaning his plate and said NICE!. The top of the biscuit is crunchy and full of flavor the bottom half of the biscuit is gooey. I was not a fan of the gooey part so I cut that part off and ate around it. The casserole had good flavor. Judging from my husbands reaction I will be making this again. Easy recipe to follow and prepare.

—Joey Joan

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Chicken and Biscuit Casserole

Nutrition

Calories
540 kcal
27%

Carbohydrates
28.9 g
9%

Cholesterol
93 mg
31%

Fat
37.1 g
57%

Fiber
2 g
8%

Protein
25.1 g
50%

Sodium
1337 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Alfredo Biscuit Casserole

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 540
Calories from Fat: 334

% Daily Value *
Total Fat 37.1g 57 %
** Saturated Fat 14.7g 73 %
Cholesterol 93mg 31 %
Sodium 1337mg 53 %
** Potassium 235mg 7 %
Total Carbohydrates 28.9g 9 %
Dietary Fiber 2g 8 %
Protein 25.1g 50 %
** Sugars 5.1g
** Vitamin A 8 %
** Vitamin C 27 %
** Calcium 6 %
** Iron 9 %
** Thiamin 6 %
** Niacin 67 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.