3-4 cups cooked chicken, shredded or cut into large chunks
2 Tbsp. butter, divided
1/2 medium yellow onion, diced
2 cups broccoli
4 cups (32 oz.) alfredo sauce (I used 2 bottles of Classico's light alfredo)
1/2 cup milk
garlic bread seasoning
Lawry's seasoned black pepper
1 can refrigerated biscuits (I used Pillsbury grands layers biscuits)
In a large skillet, melt 1 Tbsp. butter over medium heat. When hot add diced onions and sautee until soft, about 4-5 minutes, stirring occasionally. Once the onions are done, stir in the alfredo sauce, milk, chicken, 2 tsp. (to taste) of garlic bread seasoning, and some pepper to taste. Cook until hot and bubbly, stirring every so often and adjust seasoning as needed. Add broccoli. I cook the broccoli covered in the microwave for about 2 minutes, not so much that it's mushy, but not quite cooked through completely. Then it can finish cooking in the oven and still have a good texture. Once the broccoli is combined in the sauce, cook for another minute or two and then pour the sauce mixture into a 9x13" glass baking dish that has been sprayed with cooking spray. Next you're going to top it with biscuits. Split each biscuit into two (that's why I chose the layered biscuits, really easy to split). Arrange the biscuits on top of the sauce mixture. It is important that your sauce mixture is hot! The biscuits won't cook correctly if you put them on top of cold sauce. We also cut some small biscuit pieces to fill in any gaps. Melt 1 Tbsp. butter and brush over top of the biscuits and then sprinkle a small amount of garlic bread seasoning on top. Bake at 350 degrees for about 15 minutes or until biscuits are cooked through. Make sure the biscuits are cooked through. Serve hot and enjoy!
Photos update 01/14/13. When it's just Nate and I, I halve the recipe and just make an 8x8" casserole.
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