Save on Pinterest

Alfredo Chicken & Biscuits

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
  • Total Time
    Prep: 40 min. Cook: 3 hours
  • Makes
    10 servings

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.
Nutrition Facts
1 serving: 480 calories, 20g fat (9g saturated fat), 102mg cholesterol, 1305mg sodium, 36g carbohydrate (10g sugars, 5g fiber), 37g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate