Chicken and Biscuit Casserole

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the alfredo sauce, water, 1/2 cup mozzarella cheese, parmesan cheese, salt, pepper, garlic powder, and onion powder. Stir until well mixed.

Add the shredded cooked chicken and broccoli florets to the sauce mixture and stir to combine.

Grease a 9x13 inch baking dish and pour the chicken mixture into it, spreading it into an even layer.

In the same mixing bowl, combine the cheddar bay biscuit mix, milk, and the remaining 1/2 cup of mozzarella cheese. Stir until a soft dough forms.

Using a spoon or cookie scoop, drop spoonfuls of the biscuit dough evenly over the top of the casserole.

Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

While the casserole is baking, prepare the topping. In a small bowl, combine the melted butter, the seasoning packet from the biscuit mix, and the dried dill weed.

Remove the casserole from the oven and immediately brush the garlic herb butter over the hot biscuits.

Let it cool for a few minutes before serving.