ALFREDO CHICKEN 'N' BISCUITS
Chock-full of veggies and Alfredo sauce, this chicken n' biscuits casserole will warm you through. It's fun to prepare and has the most excellent flavor. I like to serve it with a crisp green salad. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large skillet, saute broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish. , In a small bowl, combine baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, 18-22 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts : Calories 578 calories, Fat 38g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1161mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.
EASY CHICKEN AND BISCUITS
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
- Bake at 400 degrees F for 15 minutes. Stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
SLOW-COOKER ALFREDO CHICKEN BISCUIT POT PIE
With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart oval slow cooker with cooking spray. In slow cooker, mix Chicken ingredients, tossing to coat. Spread mixture evenly in bottom of slow cooker.
- In medium bowl, mix melted butter, 1 tablespoon Italian seasoning and the garlic powder. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; stir into mixture in bowl. Place in even layer over chicken mixture in slow cooker.
- Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 2 to 3 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
- Top mixture with chopped spinach, then sprinkle mozzarella cheese over top. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
- Sprinkle with tomato. Serve warm.
Nutrition Facts : Calories 540, Carbohydrate 32 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1 1/2 g
MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS
These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
- In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
- Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
- In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 420 mg, Sugar 3 g, TransFat 0 g
QUICK ALFREDO CHICKEN "N" BISCUITS
This recipe is chock-full of veggies and topped off with golden-brown biscuits and Alfredo sauce, this casserole will warm you through. Serve with a crisp green salad, if desired.
Provided by Pat Duran
Categories Other Main Dishes
Time 45m
Number Of Ingredients 12
Steps:
- 1. In a large skillet, sauté the broccoli, carrots and onions( add a few button mushrooms if you like also), in oil until crisp-tender. Stir in cooked chicken and sauce; heat through. Transfer to lightly greased 8-inch square baking dish. In a small bowl, combine the Bisquick, milk, dill, sugar and butter ,just until moistened. Drop by rounded Tablespoonfuls onto chicken mixture. Bake uncovered, at 400^ for 18-23 minutes or until bubbly and biscuits are golden brown.
- 2. https://www.justapinch.com/recipes/sauce-spread/gravy/homemade-alfredo-sauce.html?p=1
CHICKEN ALFREDO BISCUIT RECIPE - (4.2/5)
Provided by á-46561
Number Of Ingredients 6
Steps:
- Pour the Alfredo sauce into a big bowl. Add in the garlic powder and 1 teaspoon Italian seasoning. Stir to mix. Cut each biscuit into 6 pieces. Place them in the bowl with the Alfredo sauce then gently toss to mix . Add in the chicken and 1 cup of cheese. Gently toss to coat then combine well. Place the mixture in a lightly greased casserole dish and top with remaining cheese. Sprinkle with a little more Italian seasoning. Bake at 375°F about 30 minutes. Serve and enjoy!!!
ALFREDO CHICKEN AND BISCUITS
Make and share this Alfredo Chicken and Biscuits recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the broccoli, carrots, and onion in oil until crisp tender.
- Stir in the chicken and Alfredo sauce; heat through.
- Transfer to a lightly greased 8-in. square baking dish.
- In a small bowl, combine the baking mix, milk and dill just until moistened.
- Drop by rounded tablespoonfuls onto chicken mixture.
- Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts : Calories 381.8, Fat 17.2, SaturatedFat 3.9, Cholesterol 55.9, Sodium 511.7, Carbohydrate 34.2, Fiber 5.1, Sugar 8.5, Protein 23.2
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4.5/5 (3)Category EntreeServings 2Total Time 55 mins
- On microwavable plate, microwave biscuits uncovered on Medium-Low (30%) 1 to 1 1/2 minutes or until thawed. Cut each biscuit into 8 pieces.
- In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, garlic powder and pepper; stir well to evenly distribute biscuit dough.
- Spoon mixture into loaf pan. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through. Garnish with parsley before serving.
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- Heat oven to 350°F. Spray 16 nonstick regular-size muffin cups (2 3/4 x 1 1/4-inch) with cooking spray; set aside. In medium bowl, mix chicken, 1 cup of the cheese, the spinach, Alfredo sauce and 1/4 teaspoon pepper; set aside.
- Separate dough into 8 biscuits; carefully separate each biscuit into 2 thin rounds to make 16 rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim. Spoon chicken mixture evenly into biscuit cups.
- Bake 17 minutes; top each evenly with remaining cheese. Bake 2 to 5 minutes longer or until biscuits are deep golden brown and cheese is melted. With thin metal spatula or sharp knife, gently loosen around edges to remove biscuit cups from pan.
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