Alfredo Chicken and Biscuits

2 cups chopped broccoli

1 1/2 cups sliced carrots

1 cup chopped onion

2 Tbsp olive oil

2 cups cubed cooked chicken

10 oz Alfredo sauce 

1 cup bisquick

1/3 cup milk

1/4 tsp dill weed

In a skillet, saute the broccoli, carrots, and onion in oil until crisp-tender.  Stir in the chicken and alfredo sauce, heat through.  Transfer to a lightly greased 8 inch square baking dish.  In a small bowl, combine the baking mix, milk and dill just until moistened.  Drop by rounded Tbsp onto chicken mixture.  Bake, uncovered, at 400 for 18-22 minutes or until bubbly and biscuits are golden brown. 

Serves 4