Chicken Alfredo Biscuit Casserole

When you think of an Alfredo sauce, “light” is not the first word that normally pops into your head to describe it. So when I was given a sample of Classico’s new light Alfredo pasta sauce, I’d be lying if I said I weren’t skeptical. 50% less fat at 45% fewer calories (60 cal/serving)? But aren’t fat and calories the reason why Alfredo sauce is so good to begin with? Why rob it’s characteristics?

This skeptic was proven wrong – this sauce was great. I couldn’t tell it was a lighter version at all. Granted I did not eat it by itself, but who sits down with a bowl of Alfredo for dinner? I won’t judge you if you do, because pasta is just a vehicle for sauce to get into my mouth anyway. However, this dish has no pasta at all. Instead there are buttery biscuits on top, MmMmm!! Definitely making this again, and will be looking for this light Alfredo sauce on the shelf the next time pasta sauce is on my grocery list.


Serves 5


2 Tbsp butter, divided

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 clove garlic, minced

1 jar (15 oz) Classico light creamy Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups frozen broccoli florets, thawed

1/4 cup + 1 Tbsp grated Parmesan cheese, divided

1/4 tsp dried basil leaves

Salt and pepper

1 can (10 biscuits) refrigerated buttermilk biscuits


  1. Heat oven to 375 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms, onion and garlic in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli, 1/4 cup Parmesan and basil. Season with salt and pepper to taste. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
  3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with remaining 1 tablespoon melted butter; sprinkle with 1 tablespoon Parmesan cheese.
  4. Bake 15 to 20 minutes or until biscuits are golden brown.
(To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.)

Source: Adapted slightly from Pillsbury

Disclosure: This post is part of a Foodbuzz Tastemaker program with Classico Light Creamy Alfredo Pasta Sauce and I received a free sample of Classico® Light Creamy Alfredo Pasta Sauce.

Recipe also featured on All Free Casserole Recipes.

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