Chicken Alfredo Casserole with Buttermilk Biscuits

Creamy, cheesy, and dotted with broccoli and buttery biscuits - Chicken Alfredo Casserole is the perfect cool weather comfort dish.
6 Servings Recipe By Pin Print
Chicken Alfredo Casserole with Buttermilk Biscuits

Ingredients

  • 2 tablespoons butter, #1
  • 4 cups slice Mushrooms
  • 1 cup dice Onion
  • 4 cups Alfredo Sauce
  • 4 cups cook and dice Chicken, Boneless Breasts
  • 4 cups dice and cook Broccoli
  • ½ teaspoons Italian Seasoning
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 15 individual Refrigerated Biscuit
  • 2 tablespoons melt butter, #2

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat large skillet over medium heat and melt butter #1.
  2. Add mushrooms and onions and saute until soft.
  3. Add alfredo sauce, chicken, broccoli, and Italian seasonings.
  4. Stir to combine and season with salt and pepper.
  5. Pour mixture into a baking pan (one 13 x 9 or two 8 x 8).
  6. Spoon rounded tablespoons full of biscuit dough, drop around the outside edge of the baking dish on top of the chicken broccoli mixture.
  7. Brush biscuits with melted butter (#2).
  8. Bake at 425 degrees for 20-25 minutes. Biscuits will be lightly browned and chicken mixture will be bubbly.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat large skillet over medium heat and melt butter #1.
  2. Add mushrooms and onions and saute until soft.
  3. Add alfredo sauce, chicken, broccoli, and Italian seasonings.
  4. Stir to combine and season with salt and pepper to taste.
  5. Pour mixture into indicated number of baking pans.
  6. Spoon rounded tablespoons full of biscuit dough, drop around the outside edge of the baking dish on top of the chicken broccoli mixture.
  7. Brush biscuits with melted butter (#2).
  8. Cover tightly with foil. Affix label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake from frozen, covered, at 375 degrees for 45 minutes.
  2. Remove foil and bake 20-25 more minutes until biscuits are browned and casserole is bubbling.

16 Comments

Join the discussion
  1. Tried this as my new recipe this week…the entire family L.O.V.E.D. it, even my picky toddler! When I went to put the leftovers away I was greeted with an empty casserole dish! Yum! Oh, and the biscuits on top have been requested to be made to replace garlic bread from now on!

  2. Question: I made this today and was so excited (it tasted yummy while I was making it). However, when I baked it for the 45 minutes covered at 375, it was still completely frozen 🙁 I was supposed to NOT THAw before baking, correct?

    1. You were correct to bake it frozen. You should bake covered for 45 minutes, then remove the foil and bake another 25 minutes. Just be aware that baking times can vary a bit based on the temperature of your freezer and the actually temperature of your oven. Hope it works out next time.

  3. Can I bake this as soon as I assemble it w/out it altering the taste/texture? I’m sure I’d reduce baking time. I’d love to put it on my menu for this coming week, so I will not need to freeze it. Thanks!

  4. This recipe has changed! It is our favorite recipe and I’m so happy I have it printed off but disappointed this is no longer correct. Previously it used homemade alfredo sauce and homemade buttermilk biscuits, not premade.

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