Preheat oven to 350 degrees. Coat a 13″ x 9″ baking pan with cooking spray. Set aside.
In a large microwave safe bowl, add mushrooms, onions, potatoes, zucchini and red pepper. Cover and cook for 5-7 minutes, until vegetables are soft.
Coat a large, nonstick large pan with cooking spray. Add garlic and all cooked vegetables. Do not drain liquid from veggies. Sauté for 3 minutes. Stir often. Using a rubber spatula (so you don’t mash the potatoes) stir in cooked chicken, Alfredo sauce, frozen peas (breaking them up), basil and pepper. Bring back to a boil, turn heat down and simmer for 5 minutes. Stir often.
Pour chicken stew into baking pan.
Open package of biscuits, separate them and place on top of chicken stew. Line them evenly over top. Note: if you prefer your biscuits more toasted, you can easily bake them separately on a baking sheet. Follow the directions on the package. Once baked and chicken stew is baked, top each serving with 1 biscuit.
Bake for 15-17 minutes until biscuits are golden brown.
To serve: Spoon ¾ cup chicken stew and top with 1 biscuit. There will be 2 extra biscuits.