Chicken Alfredo Biscuit Casserole

1 Tablespoon butter
2 Cups fresh mushrooms, sliced
1/2 Cup onion, chopped
1 (16 oz) Jar Alfredo sauce
1/4 Cup milk
2 Cups chicken, cooked & chopped
2 Cups frozen broccoli florets, thawed
1/4 Teaspoon dried basil leaves
1 (7 1/2 oz) Can refrigerated buttermilk biscuits
1 Tablespoon butter, melted
1 Tablespoon grated Parmesan cheese

Heat oven to 375�F. Spray 8� square (2-quart) glass baking dish with cooking spray.
In a 10" nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil, cook until mixture is thoroughly heated and bubbly, stirring constantly, spoon into prepared baking dish.
Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until biscuits are golden brown.