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Alfredo Chicken 'n' Biscuits

 Alfredo Chicken 'n' Biscuits
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. β€œIt's fun to prepare and has the most excellent flavor,” Cheryl says. TIP: β€œI like to serve it with a crisp green salad.”
4 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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. Yield: 4 servings.
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.

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Alfredo Chicken 'n' Biscuits (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.