This is from the Taste of Home Magazine Quick Cooking. I thought it was absolutely delightful. I rarely make a dish where it turns out looking exactly like the picture, but this one did, and it really was super easy to make. I thought about maybe next time adding some linguini noodles to it and making it a baked pasta. Oh and I changed the refrigerated alfredo sauce to bottled and it worked out just fine.
Ingredients
- 2 cups chopped fresh broccoli
- 1-1/2 cups sliced fresh carrots
- 1 cup chopped onion
- 2 tablespoons Crisco® Pure 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.
Happy Cooking
