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.
—FAITH CROMWELL SAN FRANCISCO, CA
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
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 the biscuits on an ungreased baking sheet; sprinkle with cheese. Bake according to package directions.
5. 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.