Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups sliced fresh carrots
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cups cubed cooked chicken
• 1 carton (10 ounces) refrigerated Alfredo sauce
• 1 cup biscuit/baking mix
• 1/3 cup 2% milk
• 1/4 teaspoon dill weed

Directions

1. In a large skillet, saute the 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.

2. In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.

3. Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

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