ALFREDO CHICKEN & BISCUITS

Alfredo Chicken & Biscuits image

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

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 480 calories, Fat 20g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 1305mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.