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Chock-full of veggies and topped off with golden-brown biscuits and Alfredo sauce, this casserole from Cheryl Miller in Fort Collins, Colorado will warm you through. “It's fun to prepare and has the most excellent flavor,” Cheryl says. TIP: “I like to serve it with a crisp green salad.”
Nutritional Facts 1 serving (1 cup) equals 578 calories, 38 g fat (12 g saturated fat), 94 mg cholesterol, 1,161 mg sodium, 33 g carbohydrate, 4 g fiber, 28 g protein.
Originally published as Alfredo Chicken 'n' Biscuits in Quick Cooking January/February 2006, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jun. 20, 2011 by ajones2060
What a great recipe! My husband couldn't get enough of it! So easy to make and very delicious. I substituted green beans and peas for the broccoli.
Reviewed on Jun. 10, 2011 by Ratlova30
I love the concept of this recipe. I have a habit of winging directions and ingredients and I ditched the dill weed and milk. I added cauliflower to the mix. I first sauteed the veggies in a pan, seasoned them, while those were cooking I cut up left over chicken and made the biscuit mix and cooked the biscuits on a baking sheet till done. When the veggies were done I added a whole jar of sauce to the pan, coated well, added the chicken. I then nestled the cooked biscuits in the veggies and put the pan in the oven to reheat. My mother hated this recipe but only because I put broccoli in it, gotta have my broccoli, but I absolutely love the concept of the recipe and if you just play around with it to suit what you like I think you'll absolutely love it.
Reviewed on Jun. 07, 2011 by katlaydee3
This was delicious. I used cut up rotisserie chicken. Will definitely make again.
Reviewed on May. 26, 2011 by vewebber58
This wasn't awful or anything, just not great.....wouldn't make it again.
Reviewed on May. 17, 2011 by kemp678
Such a versitile, flexible recipe! I've added this to my rotation, as the family requests it regularly. Using a good alfredo sauce and additional spices is key. I use fresh green beans instead of the broccoli, and a light alfredo sauce, instead of the regular. We like it saucier than explained here, so I add the entire jar. I've also added more biscuits so that this more resembles a pot pie, and I use Italian Seasonings, rather than the dill....although the dill is good, too. I've even doubled the recipe and baked in a 9 X 13 for a bit longer (as long as it takes to bake the biscuits). Yum!
Reviewed on Apr. 28, 2011 by ann&dave
Very good! The only thing I would do next time is add a tad more alfredo sauce.
Reviewed on Nov. 07, 2010 by heyshaye
We wanted to do this recipe but wanted to eat sooner than it would take to bake it. So, I cooked up chicken breast with some basil olive oil, salt, pepper and dill. Took that out and then sauteed the onion, broccoli and carrots until cooked through. Added the chicken back into the skillet with the veggies, added the Alfredo sauce enough to coat everything and heated through. Served that with a side of mashed potatoes and the biscuits on the side and it was a smash hit! Our 18 month old loved it, too! Thanks for the recipe! We'll definitely be making that again.
Reviewed on Oct. 02, 2010 by jaspertyler
I didn't like this one. It was kind of bland.
Reviewed on Sep. 26, 2010 by Jenaz
Found this recipe and made it the same day, it was a hit! Definitely will be making this again often.
Reviewed on Apr. 14, 2010 by tapool
Great recipe, I used home made alfredo sauce and asparagus instead of broccoli.
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