CHICKEN ALFREDO BISCUIT CASSEROLE FOR TWO
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
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)
Provided by á-50520
Number Of Ingredients 11
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!
CHICKEN ALFREDO BISCUIT RECIPE - (4.2/5)
Provided by á-46561
Number Of Ingredients 6
Steps:
- Pour the Alfredo sauce into a big bowl. Add in the garlic powder and 1 teaspoon Italian seasoning. Stir to mix. Cut each biscuit into 6 pieces. Place them in the bowl with the Alfredo sauce then gently toss to mix . Add in the chicken and 1 cup of cheese. Gently toss to coat then combine well. Place the mixture in a lightly greased casserole dish and top with remaining cheese. Sprinkle with a little more Italian seasoning. Bake at 375°F about 30 minutes. Serve and enjoy!!!
CHICKEN ALFREDO CASSEROLE
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
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
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
- In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
CHICKEN ALFREDO CASSEROLE
This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
- Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
- Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
- Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
- Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.
ALFREDO CHICKEN 'N' BISCUITS
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
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.
ALFREDO CHICKEN & BISCUITS
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
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.
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CHICKEN ALFREDO BISCUIT CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (131)Category EntreeServings 5Total Time 55 mins
- In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Cook mushrooms and onion in butter 5 to 6 minutes, stirring occasionally, until mushrooms brown and onion softens. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook and stir until mixture is thoroughly heated and bubbly. Spoon into baking dish.
- Separate dough into 5 biscuits; cut each into 6 pieces. Arrange in single layer over chicken mixture. In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 30 to 45 seconds or until melted. Brush biscuits with melted butter, then sprinkle with Parmesan cheese.
- Bake 23 to 28 minutes or until biscuits are golden brown and biscuits in center of dish are cooked through on bottom. Let stand 5 minutes.
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- 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.
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