I used frozen broccoli and fresh carrots, something I had on hand. I heated them over medium heat until the carrots were tender. I also used a few pre-made biscuits and topped with a little shredded cheese.
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 cup milk
1/4 teaspoon dill weed
In a large skillet, saute the broccoli, carrots and onion in oil until crisp and tender. Stir in chicken and Alfredo sauce; heat through. transfer to a lightly greased square baking dish.
In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.
Adapted from Tasteofhome