I adjusted this abunch-- to take advantage of ingredients I already had, to simplify the steps, and to make the recipe vegetarian. I mixed the Alfredo sauce, vegetables (adding some thawed sweet corn), some chicken substitute, and the milk in a bowl, then poured the mixture directly into the pan. I covered the pan in foil and baked for 20 minutes. At the end of 20 minutes, I uncovered the pan and moved it to the bottom shelf of the oven, and baked a can of biscuits on the middle shelf. Delicious! And simple. I will definitely make it this way again.
LOVE this dish!! So hearty and delicious, but so easy to make! My kids love this meal and ask for it frequently. My only modification is that I use a pie crust on the bottom, and cover the entire top with Pillsbury big and buttery croissants, rolled out flat to seal the perforations. Thanks so much for sharing!!
I love this recipe. I had this a few years ago and then lost it. Love the flavoring and it is so easy to make!