Chicken Alfredo Biscuit Bake

Oh My, it had been awhile since I made a dish so beautiful... Stunning in fact, puffed up biscuits, hints of vegetables and a cheesy creamy Alfredo sauce.  This dish was a jewel out of the oven, a delight to present, Heaven to smell and most important, Tastes GREAT!

I have been looking for  a dish to make with an Alfredo sauce.  Yesterday I saw a post from a new blog buddy, Sarah at the High Heals and Grills Blog.  The photo to the left is her version of the recipe (and her photo lifted from her post).

I tried to do a quick look for a Bio page for Sarah and either missed it or she is low profile.  BUT, her blog is terrific.  Beautiful design and stunning photos and great content (I can't wait to try the Candy Corn Sugar Cookie Bars... and a few more recipes I saw).  Sarah is a fairly new blogger, just at it since July with just a few posts shy of 100, but she is already very popular with hundreds of followers and she hosts a young linky party (only 6 weeks old) with an impressive 77 submissions (mine will be 78).  Her "Work it Wednesday" is a place to show off not only recipes  but anything you "made" during the week... crafts to food... Hmm, I wonder if it counts that I "Made" my wife very angry when she saw my kitchen after a session of canning tomatoes... drat, no photos were taken... But I digress...

According to Sarah's post, her version of Chicken Alfredo Biscuit Bake was inspired from a Pillsbury Cookbook.  I made quite a few changes to the recipe, so you really should jump over and take a look at her post and make whatever combination of both you might want to try.  Mine turned into more of a vegetable Chicken Alfredo biscuit bake.  So, with all due respect to Sarah's recipe...

Here's what I did...

First up I made my own Alfredo Sauce.  Rich and creamy and loaded with cheese.  I also like lots of pepper in my Alfredo.

Here's the recipe...

Creamy Rich Alfredo Sauce

Ingredients

• 1 Cup Heavy Cream
• 1 Cup Grated Parmesan-Reggiano cheese
• 6 TBS Butter
• 1 Medium Onion, small Dice
• 1 Pinch Salt
• 1 Pinch Pepper (but MUCH more when you use the sauce on a dish

Cooking Directions

1. Melt the Butter in a heavy bottomed sauce pan
2. Add the onions and saute for 5 minutes until the onions soften and turn translucent
3. Add the cream and heat to simmer.
4. Add the cheese and stir until melted. Reduce to desired thickness of sauce (I like mine thick so it sticks to the pasta or vegetables... about 10 minutes)
5. Serve over pasta or vegetables

And Here's what I did to make the dish once I had the sauce....

First, a few notes... I made this with mostly frozen vegetables (we had a GREAT sale recently, 79 cents for a bag of Bird's Eye brand).  I did have 1 baked potato left from another dish and used that to line the bottom of the pan.  I took a kind of "whatever I got" slash "Cuppa Cuppa Cuppa Cuppa" approach to the recipe.  i just kept adding a cup a this and that until I was happy.

The beautiful presentation comes from a tube of biscuits (I used Pillsbury Grands).  You cut them in half so you have enough to rim the baking dish, then lean them against each other like dominoes.

One final VERY IMPORTANT NOTE, one that Sarah mentioned and I found a problem as well...

I actually baked this dish twice.  the first time I removed it when the biscuits looked done (after 18 minutes). In fact, the bottom of the biscuits were raw.  I simply scrapped the biscuits off and tried with a second tube.  This time I baked for 10 minutes with foil covering the dish so the biscuits would not brown.  Then i removed the foil and baked for another 10 minutes... WORKED PERFECT THIS TIME!

OK... Here's what I did...

Chicken Alfredo Biscuit Bake

Ingredients

• 2 TBS Olive Oil
• 1 Medium (about 1 Cup) Onion, Large Dice
• 1 Cup Mushroom Slices
• 1 Cup Frozen Broccoli, rinsed under hot water to partially thaw
• 1 Cup Frozen Peas, rinsed under hot water to partially thaw
• 1 Cup Frozen Corn, rinsed under hot water to partially thaw
• 2 tsp Italian Seasonings (I used dried Oregano and Basil)
• 2 Cups meat taken from a store bought, fully cooked, fully seasoned Rotisserie Chicken, large dice
• 1-1/2 Cups Alfredo Sauce
• Several grinds from a Pepper Mill (to taste)
• 1 Can or tube Buttermilk Biscuits (I used Pillsbury Grand brand)
• 1 TBS Butter Melted
• 1 TBS Parmesan Cheese, finely grated

Cooking Directions

1. Prepare a large baking dish by spraying with non-stick spray
2. Preheat oven to 350 degrees
3. In a heavy frying pan, melt butter, add onions and saute for 5 minutes until the onions soften and turn translucent.
4. Add the Mushrooms and saute another 2 minutes
5. Add the Broccoli, Peas and Corn and saute for another 2 minutes
6. Add the Alfredo Sauce and Chicken, stir to mix and heat thoroughly (about 5 more minutes)
7. Season with Italian seasonings and Pepper
8. Pour into the large baking dish (note: it occurred to me that if I made this in a cast iron skillet or oven safe stainless steel frying pan I could make this a one pot meal).
9. Slice the biscuits in half, line the Alfredo vegetables with the biscuits, cut ends on top of the Alfredo vegetables, circle the pan evenly placed. lean the biscuits against each other.  I had also reserved a couple of the prettier broccoli florets to place in the center for presentation
10. Brush the melted butter on top of the biscuits, sprinkle with the finely grated Parmesan.
11. Bake covered with aluminum foil for 10 minutes
12. Remove the foil and bale for another 10 minutes. Double check that the biscuits are thoroughly cooked.
13. Serve HOT and ENJOY!!!

Thanks Sarah, this was a huge hit.  Hope you don;t mind I kept your beautiful presentation, but turned it into more of a garbage pail recipe.  You just can not go wrong coating vegetables in a creamy rich Alfredo sauce!

As always, if anyone thinks they might like to give this recipe a try, feel free to "pin this in your Pinterest Board.  I am working on "52 Uses for a Rotisserie Chicken" and encourage you to follow that board if you want to see what I come up with next...