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Alfredo Chicken 'n' Biscuits Recipe

Alfredo Chicken 'n' Biscuits Recipe

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.”
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a small bowl, combine baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
  • 3. 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.

Reviews for Alfredo Chicken 'n' Biscuits

Sort By :
MY REVIEW
Reviewed Aug. 5, 2014

"Saved recipe just today. Know my husband would love this! Appears very **simple** indeed. Thank you for sharing!!"

MY REVIEW
Reviewed May. 19, 2013

"These days it seems hard to find one dish that really appeals to the whole family. This became an immediate "when can we have that again" recipe for all of us."

MY REVIEW
Reviewed Mar. 2, 2013

"Great meal."

MY REVIEW
Reviewed Dec. 7, 2012

"For an everyday recipe,this has become a staple at our house. Delicious with hot pepper jelly"

MY REVIEW
Reviewed Oct. 5, 2012

"so good!"

MY REVIEW
Reviewed Apr. 12, 2012

"I used grand's biscuits instead of making my own. I baked the biscuits on a baking sheet instead of putting in on the meal. They tend to turn out soggy/underdone. I also used a jar of alfredo sauce. Vegetables were not too hard. Very tasty! Will be making this again!"

MY REVIEW
Reviewed Jan. 28, 2012

"delicious quick and inexpensive"

MY REVIEW
Reviewed Jan. 17, 2012

"This was so good. I added mushrooms with the broccoli and carrots and made baking powder bicuits for the topping instead of the mix in the recipe. The kids loved it!"

MY REVIEW
Reviewed Dec. 30, 2011

"Excellent flavor. Very easy to make. Extremely versatile."

MY REVIEW
Reviewed Oct. 1, 2011

"Suggestion Only~Home~made Cream Biscuits are a snap to fix&cut into Squares so no pulling "scrapes together" that can toughen dough.These can be prepared while Skillet Items are being cooked."

MY REVIEW
Reviewed Sep. 2, 2011

"Loved all the veggies. Loved that the recipe called for fresh and not frozen. Added 3 cloves of garlic for extra depth of flavor. I could take or leave the biscuits though. Perhaps a personal preference, but I think a good slice of German Rye or Crusty French bread would also hit the spot."

MY REVIEW
Reviewed Jul. 9, 2011

"Easy to make!! Taste wonderful!! love it!!"

MY REVIEW
Reviewed Jun. 20, 2011

"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."

MY REVIEW
Reviewed Jun. 10, 2011

"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."

MY REVIEW
Reviewed Jun. 7, 2011

"This was delicious. I used cut up rotisserie chicken. Will definitely make again."

MY REVIEW
Reviewed May. 26, 2011

"This wasn't awful or anything, just not great.....wouldn't make it again."

MY REVIEW
Reviewed May. 17, 2011

"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!"

MY REVIEW
Reviewed Apr. 28, 2011

"Very good! The only thing I would do next time is add a tad more alfredo sauce."

MY REVIEW
Reviewed Oct. 2, 2010

"I didn't like this one. It was kind of bland."

MY REVIEW
Reviewed Sep. 26, 2010

"Found this recipe and made it the same day, it was a hit! Definitely will be making this again often."

MY REVIEW
Reviewed Apr. 14, 2010

"Great recipe, I used home made alfredo sauce and asparagus instead of broccoli."

MY REVIEW
Reviewed Mar. 7, 2010

"This recipe was delicious. My whole family loved it. The veggies were a little crunchy for my taste but over all very good."

MY REVIEW
Reviewed Jan. 25, 2010

"It takes a little longer than 20 minutes to prepare if you have to cook the chicken and chop all the veggies, but well worth it - quite yummy! You can also just use a jar of alfredo sauce, it doesn't have to be a refrigerated carton."

MY REVIEW
Reviewed Sep. 25, 2009

"I made this for my husband and I! We both really liked it. I "lightened" it up a little bit though. We used low fat Alfredo sauce, and the reduced fat Bisquik mix. If I had fat free milk I would have used that too, it turned out great! We will be having this again!"

MY REVIEW
Reviewed Jun. 2, 2009

"I made this last night. My hubby and teenage son loved it. Easy to make and very tasty."

MY REVIEW
Reviewed Jan. 28, 2009

"This is a great recipe. It's fun and easy to make. My husband and I enjoy this with a light salad."

MY REVIEW
Reviewed Dec. 31, 2007

Good morning Mr. administrator. This sure sound delicious. Is there a reason you don't post the recipe here. I would look at more of these if you did.
Thanks!
 

Alfredo Chicken 'n' Biscuits

Quick Cooking

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.”

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 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 milk
  • 1/4 teaspoon dill weed

Directions:

In a large skillet, saute the 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 the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
    Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.


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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.