Name: Alfredo Chicken & Biscuits
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 jars (16 ounces each) Alfredo sauce -; 2 cans (15-1/4 ounces each) whole kernel corn, drained -; 2 cups frozen peas, thawed -; 2 jars (4-1/2 ounces each) sliced mushrooms, drained -; 1 medium onion, chopped -; 1 cup water -; 1 teaspoon garlic salt -; 1/2 teaspoon pepper -; 2 tablespoons canola oil -; 8 boneless skinless chicken breast halves (6 ounces each) -; 1 tube (12 ounces) refrigerated buttermilk biscuits -; 3 tablespoons grated Parmesan cheese -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Alfredo Chicken & Biscuits

1. 2 jars (16 ounces each) Alfredo sauce -

2. 2 cans (15-1/4 ounces each) whole kernel corn, drained -

3. 2 cups frozen peas, thawed -

4. 2 jars (4-1/2 ounces each) sliced mushrooms, drained -

5. 1 medium onion, chopped -

6. 1 cup water -

7. 1 teaspoon garlic salt -

8. 1/2 teaspoon pepper -

9. 2 tablespoons canola oil -

10. 8 boneless skinless chicken breast halves (6 ounces each) -

11. 1 tube (12 ounces) refrigerated buttermilk biscuits -

12. 3 tablespoons grated Parmesan cheese -

How to cook deliciously - Alfredo Chicken & Biscuits

1. Stage

In a large bowl, combine the first 8 ingredients. Pour half into a 6-qt. slow cooker.

2. Stage

In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer to slow cooker.

3. Stage

Pour remaining Alfredo mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°).

4. Stage

Arrange biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions.

5. Stage

Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit.