Chicken Alfredo Biscuit Casserole Recipe 445 Recipes

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CHICKEN ALFREDO BISCUIT CASSEROLE FOR TWO



Chicken Alfredo Biscuit Casserole for Two image

Making a casserole for small households is simple when you have this recipe on hand. Frozen Pillsbury™ Biscuits, rotisserie chicken, broccoli, Parmesan cheese and Alfredo sauce get baked in a loaf pan for a delightful dinner that won't leave you with a ton of leftovers.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 8

2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
1 cup frozen small broccoli florets, thawed
3/4 cup chopped cooked chicken
3/4 cup Alfredo pasta sauce (from 15-oz jar)
1/3 cup shredded Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
  • On microwavable plate, microwave biscuits uncovered on Medium-Low (30%) 1 to 1 1/2 minutes or until thawed. Cut each biscuit into 8 pieces.
  • In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, garlic powder and pepper; stir well to evenly distribute biscuit dough.
  • Spoon mixture into loaf pan. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through. Garnish with parsley before serving.

Nutrition Facts : Calories 680, Carbohydrate 35 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 4 g, TransFat 1 1/2 g

CHICKEN ALFREDO BISCUIT CASSEROLE RECIPE - (4.4/5)



Chicken Alfredo Biscuit Casserole Recipe - (4.4/5) image

Provided by á-50520

Number Of Ingredients 11

1 Tbsp. salted butter
2 cups fresh mushrooms, sliced
1/2 medium onion, diced
1 (16 oz.) jar Alfredo sauce
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

Steps:

  • 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!

ALFREDO CHICKEN & BISCUITS



Alfredo Chicken & Biscuits image

For a cute potpie presentation, dish this creamy chicken up in ramekins and top each with a biscuit. I sometimes serve it over hot linguine, too. -Jennifer Jordan of Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 10 servings.

Number Of Ingredients 12

2 jars (16 ounces each) Alfredo sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups frozen peas, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1 cup water
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons canola oil
8 boneless skinless chicken breast halves (6 ounces each)
1 tube (12 ounces) refrigerated buttermilk biscuits
3 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Pour half into a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer to slow cooker. , Pour remaining Alfredo mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°)., Arrange biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions., Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit.

Nutrition Facts : Calories 480 calories, Fat 20g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 1305mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!

Provided by krissymarie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 8

3 skinless, boneless chicken breast halves
1 (8 ounce) package penne pasta
½ (16 ounce) jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
  • At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
  • Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
  • Bake in the preheated oven until melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g

ALFREDO CHICKEN 'N' BISCUITS



Alfredo Chicken 'n' Biscuits image

Chock-full of veggies and Alfredo sauce, this chicken n' biscuits casserole will warm you through. It's fun to prepare and has the most excellent flavor. I like to serve it with a crisp green salad. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1/3 cup 2% milk
1/4 teaspoon dill weed

Steps:

  • Preheat oven to 400°. In a large skillet, saute broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish. , In a small bowl, combine baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, 18-22 minutes or until bubbly and biscuits are golden brown.

Nutrition Facts : Calories 578 calories, Fat 38g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1161mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

CHICKEN ALFREDO BISCUIT CASSEROLE



Chicken Alfredo Biscuit Casserole image

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

Provided by Allrecipes Member

Time 35m

Yield 5

Number Of Ingredients 11

1 tablespoon butter
2 cups sliced fresh mushrooms
½ cup chopped onion
1 (16 ounce) jar Alfredo pasta sauce
¼ cup milk
2 cups chopped cooked chicken
2 cups Green Giant® SELECT® frozen broccoli florets, thawed
¼ teaspoon dried basil leaves
1 (7.5 ounce) can Pillsbury® refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 28.9 g, Cholesterol 78.9 mg, Fat 35.7 g, Fiber 2 g, Protein 20 g, SaturatedFat 14.3 g, Sodium 1325.6 mg, Sugar 5.1 g

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