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
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 10 servings.
Number Of Ingredients 12
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.
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
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!!!
CHICKEN ALFREDO BISCUIT CASSEROLE RECIPE - (4.4/5)
Provided by á-50520
Number Of Ingredients 11
Steps:
- 1.Preheat oven to 350°F. 2.Spray an 8 inch glass baking dish with cooking spray and set aside. 3.In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat. 4.Cook the mushrooms and onions until soft. {About five minutes, stirring occasionally.} 5.Stir in the Alfredo sauce, milk, chicken, broccoli, and basil. 6.Cook until thoroughly heated and bubbly, stirring occasionally. 7.Pour mixture into baking dish. 8.Separate your biscuits and cut each one in half, crosswise. 9.Arrange around the edge of the baking dish, overlapping slightly. 10.Drizzle the melted butter over the biscuits and sprinkle with cheese. 11.Bake 15-20 minutes or until biscuits are golden brown. {Make sure the biscuits are completely cooked before you get to eager to pull them out. We made this mistake the first time we had this and ended up eating doughy biscuits. Bleh.} 12.Serve with veggies or salad and enjoy!
ALFREDO CHICKEN BAKE
Try a new twist on Chicken and Dumplings! Chicken breast, Swiss cheese, peas and Alfredo sauce raise the bar for a creamy filling married with dumplings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In 1 1/2-quart saucepan, mix chicken, peas, cheese, Alfredo sauce and almonds. Heat to boiling over medium-high heat. Pour into ungreased 1 1/2-quart casserole.
- In small bowl, stir Bisquick mix and milk until soft dough forms. Drop dough by about 12 spoonfuls onto chicken mixture.
- Bake uncovered 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 460, Carbohydrate 26 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 5 g, TransFat 1 1/2 g
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
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.
CHICKEN ALFREDO
Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
- Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
- Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium
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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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