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. 😉
Chicken Alfredo Biscuit Bake
Ingredients
- 1 Tbsp. salted butter
- 2 cups fresh mushrooms sliced
- 1/2 medium onion diced
- 16 oz 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
Instructions
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Preheat oven to 350°F.
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Spray an 8 inch glass baking dish with cooking spray and set aside.
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In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat.
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Cook the mushrooms and onions until soft. {About five minutes, stirring occasionally.}
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Stir in the Alfredo sauce, milk, chicken, broccoli, and basil.
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Cook until thoroughly heated and bubbly, stirring occasionally.
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Pour mixture into baking dish.
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Separate your biscuits and cut each one in half, crosswise.
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Arrange around the edge of the baking dish, overlapping slightly.
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Drizzle the melted butter over the biscuits and sprinkle with cheese.
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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.}
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Serve with veggies or salad and enjoy!
This sounds delicious! My husband doesn’t like alfredo but maybe I can get him to try this? I love all of your recipes!!! 8 Can Taco Soup is a fav of ours.
http://desingerinteal.blogspot.com
this looks so good. I love the idea of using the biscuit dough on top. yum!
Hello my new Blogging Buddy!!! I saw this photo on Pinterest yesterday and thought it would be perfect for my Sunday night dinner (“Revenge” and 666 Park Avenue” are my wife and my newest guilty pleasure, may as well add a rich Alfredo Sauce to the guilt).
Indeed, i made this and LOVED it. Although I made a few changes (more vegetables mostly), I certainly gave you as much credit as i could on my morning post. i also borrowed your photo (with all due credit given), hope that was OK.
The dish was just as good as you said. And may just end up on my Thanksgiving dinner table… or maybe a Friday lunch with leftover Turkey…. HMMMM.
Thanks again, here’s my link if you want to see your name in glowing terms
http://erecipecards.blogspot.com/2012/10/chicken-alfredo-biscuit-bake.html#
Dave
Just sent my husband the link to this recipe and he wants it made ASAP! Chicken, alfredo, biscuits, totally his favorite things. Thanks for the great idea!
I think I seriously want to make everything you’ve listed ever on your blog. I keep seeing your delicious looking pics and can’t wait to try them! Thanks for all the good food ideas!
I have an absolutely delicious recipe for chili too, but I’m going to try your recipe. Thanks for sharing!
I just scrolled through some of your most recent posts. Oh my gaaaaahhhh. I just gained eleventy billion pounds looking at everything. It all looks DELISH!! And so pretty! Great job, girl!
Found you from the linkup. Newest follower, friend!
xo
SEL
growinglaughingandlovinginlife.blogspot.com
Looks really tasty! My hubby is the one here that doesn’t like mushrooms – I love em!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
I’m an alfredo fan myself, so this looks like it’s right up my alley (; Just found your blog via Sumo’s Sweet Stuff and became your most recent follower (: Can’t wait to come back for more posts…Hope you have a lovely week!!
Michele xoxo
The Homesteading Cottage
Okay, made this last night and it was a huge hit! I don’t even like alfredo sauce but this was really good. We left out the mushrooms due to preference and added a little bit of garlic bread seasoning and Lawry’s seasoned pepper to the sauce. My husband had 3 helpings, and he even ate the broccoli, a total win! This will definitely be made again and again at our house. Great recipe!
I am the exact same way – the only thing I ever get at OG is Fettucine Alfredo or the pasta figoli soup & salad. This looks deeeeelish! I will be making this soon (and also with only half mushrooms for the hubby. Me, not a fungus fan!)
I am the exact same way – the only thing I ever get at OG is Fettucine Alfredo or the pasta figoli soup & salad. This looks deeeeelish! I will be making this soon (and also with only half mushrooms for the hubby. Me, not a fungus fan!)
I love fungus in my food! I’m Cajun. I eat Hoghead cheese, boudin, alligator and crawfish. So mushrooms? LOL! Piece of cake. Oh, I eat that, too! Love your blog, love your recipes! Good job!
I’ve made this recipe 4 times and it is definitely a household favorite! I recently made some for my grandparents as an after-surgery meal and they can’t stop raving about how good it is!
It froze well precooked in an aluminum pie pan too!