Alfredo Chicken Biscuits Food

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ALFREDO CHICKEN & BISCUITS



Alfredo Chicken & Biscuits image

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

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

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.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

ALFREDO CHICKEN BAKE RECIPE BY TASTY



Alfredo Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, alfredo sauce, broccoli head, parmesan cheese

Provided by Robert Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

3 chicken breasts
salt, to taste
pepper, to taste
24 oz alfredo sauce, or more, to preference
1 lb broccoli head
1 cup parmesan cheese

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Spread a layer of alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper, to taste.
  • Spread broccoli over chicken.
  • Pour remaining alfredo over chicken and broccoli.
  • Top with Parmesan cheese.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 15 grams, Fat 34 grams, Fiber 3 grams, Protein 54 grams, Sugar 4 grams

ALFREDO CHICKEN



Alfredo Chicken image

Short on time? Five ingredients and four steps make this dish easy and delicious. Increase the nutritional value and make this an all-in-one dish by adding fresh seasonal vegetables (such as broccoli, squash or bell peppers) to the pasta as it cooks.

Provided by Renee Parker

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 5

6 ounces spiral pasta
2 pounds chicken meat, cut into strips
1 (.7 ounce) package Italian dressing mix
1 tablespoon garlic powder
1 (16 ounce) jar prepared Alfredo sauce

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Sprinkle chicken with Italian dressing mix and garlic powder.
  • Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
  • Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 27.2 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 10.4 g, Sodium 1338.2 mg, Sugar 5.2 g

ALFREDO CHICKEN AND BISCUITS



Alfredo Chicken and Biscuits image

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

2 cups chopped fresh broccoli
1 1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 (10 ounce) carton refrigerated alfredo sauce
1 cup biscuit mix
1/3 cup milk
1/4 teaspoon dill weed

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



Alfredo Chicken 'n' Biscuits image

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

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1/3 cup 2% milk
1/4 teaspoon dill weed

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



Chicken alfredo image

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

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

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

CHICKEN ALFREDO SAUCE



Chicken Alfredo Sauce image

Make and share this Chicken Alfredo Sauce recipe from Food.com.

Provided by Ana Romano

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 chicken bouillon cubes
1/2 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste

Steps:

  • Dissolve chicken boullion cubes in 1/2 cup water.
  • Melt butter over low heat in saucepan.
  • Gradually, stir in flour.
  • Continue stirring and gradually add half-and-half.
  • Add chicken boullion.
  • Increase heat to medium and continue stirring.
  • Cook until thickened.
  • Stir in parmesan cheese and garlic powder, if desired.
  • Serve over hot pasta and garnish with parsley.

Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6

CHICKEN ALFREDO BISCUIT RECIPE - (4.2/5)



Chicken Alfredo Biscuit Recipe - (4.2/5) image

Provided by á-46561

Number Of Ingredients 6

3 large boneless chicken breasts, cooked and shredded
1 (12-ounce) can of flaky canned biscuits
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning

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!!!

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