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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 cup water
- 1 teaspoon garlic salt
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 medium onion chopped
- 8 ounces each)
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 2 cups frozen peas thawed
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 2 jars (16 ounces each) alfredo sauce
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- Carbohydrate 3.72196648655478 g
- Cholesterol 0.825000000353794 mg
- Fat 3.17707542319195 g
- Fiber 1.2195644038514 g
- Protein 1.76517114438539 g
- Saturated Fat 0.386604206608018 g
- Serving Size 1 1 servings. (77g)
- Sodium 102.38602654541 mg
- Sugar 2.50240208270339 g
- Trans Fat 0.084427128084002 g
- Calories 50 calories
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 165degrees)., 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.
