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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


  • 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


  • 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.
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