Dutch Oven Chicken & Biscuits Alfredo

DavidR

Ingredients

• 3 Cup cooked white chicken chunks

• 1 Cup diced celery

• 1 Cup diced onion

• 1 16 oz. package frozen mixed vegatables

• 2 16 oz. jars of Bertolli"s Portobello sauce (alfredo w. mushrooms & white wine)

• 1 can of 8 Pillsbury Grand flaky biscuits

Instructions

Saute the celery and onion in a 5 qt. dutch oven until softened. Thaw or microwave the frozen vegetables, adding in leftover vegetables if you wish.

Mix the chicken and vegetables with the celery and onion, and saute over low heat for a few minutes. Then add the jars of alfredo sauce, mix together and heat until the entire mixture is bubbling. Then line the top with the 8 biscuits. Close the lid of the dutch oven tightly and cook on an INDIRECT 400 degree Egg for 30 minutes. After 30 minutes, lift the lid of the dutch oven, and sprinkle parmesean cheese over the biscuits and cook for another 5 minutes.

Notes

Number of Servings:

Time to Prepare: