Alfredo Chicken and Biscuits

from Lindsey

2 c chopped fresh broccoli

1 1/2 c sliced fresh carrots

1 c chopped onion

2 T olive oil

2 c cubed cooked chicken

10 oz Alfredo sauce

1 c biscuit/baking mix

1/3 c milk

1/4 t dill weed

In large skillet saute the broccoli, carrots and onion in oil until crisp-tender.  Stir in the chicken and alfredo; heat through.  Transfer to lightly greased 8" square baking dish.

In small bowl, combine the baking mix, milk and dill just until moistened.  Drop by rounded Tbsp onto chicken mixture.  Bake uncovered at 400F for 18-22 min or until bubbly and biscuits are golden brown.

To adapt into an all Food Storage recipe - Use canned veggies in place of fresh.