Alfredo Chicken & Biscuits

Name: Alfredo Chicken & Biscuits
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

12 ingredients

6 steps

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

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
5

; sprinkle with cheese. Bake according to package directions.
6

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.