Ingredients
2 cups chopped fresh broccoli1-1/2 cups sliced fresh carrots1 cup chopped onion2 tablespoons olive oil2 cups cubed cooked chicken1 carton (10 ounces) refrigerated Alfredo sauce1 cup biscuit/baking mix1/3 cup 2% milk1/4 teaspoon dill weed
Preparation
Preheat oven to 400°. In a large skillet, saute 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 baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, 18-22 minutes or until bubbly and biscuits are golden brown.
