4-Ingredient Chicken Alfredo Biscuit Casserole Directions:
Preheat oven to 375°F (190°C) and lightly coat a 9×13-inch glass baking dish with cooking spray.
In a large mixing bowl combine the chopped chicken and Alfredo sauce and stir until the chicken is evenly coated.
Spread 1 cup shredded mozzarella evenly across the bottom of the prepared baking dish.
Pour the chicken Alfredo mixture into the dish and spread into an even layer.
Cut each biscuit into 4 pieces using a knife or kitchen scissors.
Distribute the biscuit pieces evenly over the chicken mixture in a single layer.
Sprinkle the remaining 1 cup shredded mozzarella evenly over the biscuit pieces.
Cover the dish loosely with foil and bake for 20 minutes in the preheated oven.
Remove the foil and continue baking for 15–20 minutes until the biscuits are golden brown and the sauce is bubbling around the edges.
Let the casserole rest for 10 minutes before cutting and serving.
WW Points Calculation
2 cups cooked skinless chicken breast (Perdue Short Cuts Carved Chicken Breast) – 0.00
2 cups light Alfredo sauce (Great Value Light Alfredo Pasta Sauce) – 16.00
1 can refrigerated reduced fat biscuits, 8 biscuits total (Pillsbury Grands Reduced Fat Biscuits) – 48.00
2 cups fat-free mozzarella cheese (Kraft Fat Free Mozzarella) – 0.00
Points Information:
Total Points: 64
Servings: 8 servings (each serving 1 biscuit portion, approximately a 3×4-inch casserole scoop)
Points per serving: 8
Nutrition Information
Calories: 290
Fat: 6 g
Protein: 27 g
Carbohydrates: 32 g
Sugar: 4 g
Sodium: 780 mg
I'm waiting for your comments! Enjoy!
