nonnies chichen afredo bake
by betty johnston
serves: 2
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pillsbury recipe |
| Ingredients: |
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2 |
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Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag) |
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1 cup |
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Alfredo pasta sauce (from 16-oz jar) |
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1 box(7 oz) |
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Green Giant® Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning |
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1 can (5 to 6 oz) |
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chunk white chicken breast in water, drained |
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1 tablespoon |
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grated Parmesan cheese |
| Directions: |
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.DIRECTIONS
1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray. 2 Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.) 3 In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. 4 Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.
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