Chicken Alfredo Biscuit Casserole

A ten-month-old is so much fun, especially at meal times.  Ever since Ethan learned how to sit, we've been letting him eat with us at the table.  One of my many hopes for my children is that they will grow up to be adventurous and good eaters and that they will learn to love and appreciate food so we've been slowly introducing "adult" food to Ethan and I'm happy to say that he is an excellent eater.  At nine months old, he started eating what we eat (except for honey and nuts) and it has been working really well.  I love watching him explore new foods and flavors.  Here is his dinner menu for these past few days:

Saturday:  Brown rice, tofu, steamed fish, Chinese kale, Mandarin oranges

Sunday: Hong Kong style BBQ pork (cha siu), choy sum, tofu, watermelon

Monday:  Chicken Alfredo biscuit casserole, blueberries

Tuesday:  Rice, BBQ pork, green beans, mango

Wednesday:  Tortellini pesto soup, rolls

I made this chicken Alfredo casserole on Monday and both of my boys loved it.  It makes me so happy that in addition to Jake, one more person is enjoying my cooking now.

{ Chicken Alfredo Biscuit Casserole }

From Pillsbury

1 tablespoon butter

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 jar (16 oz) Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups frozen broccoli florets, thawed

1/4 teaspoon dried basil leaves

1 can (7.5 oz) refrigerated buttermilk biscuits

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking

spray.

In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat.  Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.

Bake 15 to 20 minutes or until biscuits are golden brown.