Chicken and Biscuit Alfredo

I’m totally obsessed with my new cast iron skillet! That said, please don’t judge the lack of home-made-ness or healthy-ness of this recipe. 😦

  • In 12 inch cast iron skillet, saute…chicken and biscuit
    • 8 ounces baby bella mushrooms, sliced
    • 1 small white onion, chopped
    • 1 bulb garlic, crushed
  • Once softened, stir in..
    • 1 bag of frozen broccoli florets, thawed
    • 1 large can of chicken
    • 1 jar of alfredo sauce
    • 1/2 cup of milk
    • 4 ounces parmesan cheese
    • Salt/pepper to taste
  • Simmer until bubbly.* Once heated, top with one tube of flaky layers biscuits, separated in half (16 half-size biscuits). Place skillet into 350* oven and bake until biscuits are browned, 15-20 minutes.

This REALLY hit the spot tonight! I was in a hurry, and I wanted comfort food (the sky is spitting icy rain tonight). I was able to find reduced fat alfredo sauce and biscuits, though I would have preferred to make my own sauce and cook fresh chicken. Que sera sera!

*Be sure to get the veggie/chicken/sauce nice and hot or your biscuits will be soggy on the underside!

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