Alfredo Chicken & Biscuits Recipe

Alfredo Chicken & Biscuits Recipe
Alfredo Chicken & Biscuits Recipe photo by Taste of Home
Publisher Photo

Alfredo Chicken & Biscuits Recipe

Be the first to add a review
Publisher Photo
For a cute potpie presentation, dish this creamy chicken up in ramekins and top each with a biscuit. I sometimes serve it over hot linguine, too. —Jennifer Jordan of Hubbard, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours

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

Directions

In a large bowl, combine the first eight ingredients. Pour half into a 6-qt. slow cooker.
In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer to slow cooker.
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°).
Arrange biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions.
Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit. Yield: 10 servings.
Originally published as Alfredo Chicken & Biscuits in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p36

  • 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
  1. In a large bowl, combine the first eight ingredients. Pour half into a 6-qt. slow cooker.
  2. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer to slow cooker.
  3. 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. Arrange biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions.
  5. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit. Yield: 10 servings.
Originally published as Alfredo Chicken & Biscuits in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlfredo Chicken & Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review