Chicken Alfredo Biscuit Recipe 42

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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.

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

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!!!

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 & 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.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

ALFREDO OVEN-FRIED CHICKEN



Alfredo Oven-Fried Chicken image

This is one of my husbands favorite chicken dishes! I make my Alfredo sauce in batches, I refrigerate some and freeze the rest, when we have left over that needs to be used up, I make this!

Provided by meganjeter

Categories     Chicken Breast

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 9

4 -5 boneless skinless chicken breasts
1 cup alfredo sauce
1/2 cup milk
2 eggs
2 cups Italian seasoned breadcrumbs
1/2 cup flour
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 cup margarine (less if you prefer)

Steps:

  • Preheat oven to 350°F; place margarine in a 9x13-inch pan and then place pan in oven while preheating to melt the margarine.
  • Rinse chicken and cut off excess fat. Combine Alfredo sauce, milk and eggs in one bowl, and bread crumbs, flour, paprika, and cayenne in another.
  • Dip chicken breasts in Alfredo mixture, then bread crumb mixture. Double bread if you would like (we always do!)
  • When you have breaded all of the chicken, place it in the hot pan with the melted butter, coating both sides of the chicken. If you don't like wasting the Alfredo mixture, you can add it to the pan with the chicken at this point.
  • Bake the chicken for 30-40 minutes, or until the chicken is cooked through.
  • Save the bread crumb mixture for next time--put it in a freezer bag and tuck it away in your freezer.
  • Leave the margarine out and use Pam instead for a healthier version!
  • Freeze after baking for a quick meal!

Nutrition Facts : Calories 680, Fat 31.4, SaturatedFat 6.7, Cholesterol 179.1, Sodium 1448.8, Carbohydrate 55.7, Fiber 3.9, Sugar 3.8, Protein 42

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

QUICK ONE-POT CHICKEN ALFREDO



Quick One-Pot Chicken Alfredo image

The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 9

½ pound skinless, boneless chicken breasts
½ teaspoon garlic salt
½ teaspoon Italian seasoning
1 tablespoon olive oil
2 cups milk
1 large clove garlic, minced
8 ounces fettucine, broken in half
½ cup heavy whipping cream
¾ cup freshly grated Parmesan cheese, plus more for serving

Steps:

  • Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
  • Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
  • Serve immediately and garnish with additional Parmesan cheese if desired.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.7 g, Cholesterol 98.3 mg, Fat 24.2 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 12.2 g, Sodium 550.4 mg, Sugar 7.8 g

CHICKEN ALFREDO BUBBLE-UP RECIPE - (4.6/5)



Chicken Alfredo Bubble-up Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 5

2 cups coarsely chopped deli rotisserie chicken
2 cups chopped fresh baby spinach
1 jar (15 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated Southern Homestyle Buttermilk biscuits

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, spinach, Alfredo sauce and 1 cup of the mozzarella cheese. Separate dough into 8 biscuits; cut each into 6 pieces. Add to bowl; gently stir. Spoon mixture into baking dish; top with remaining 1 cup cheese. Bake 36 to 40 minutes or until deep golden brown and biscuits are cooked through.

MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS



Muffin-Tin Chicken Alfredo Biscuit Bombs image

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

1 cup chopped cooked chicken
1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into small pieces
1 jar (15 oz) Alfredo pasta sauce
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4 oz block mozzarella cheese, cut into 16 cubes
2 tablespoons butter
1/2 cup Progresso™ original panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
Chopped parsley, if desired

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



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

EASY CHICKEN ALFREDO



Easy Chicken Alfredo image

A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.

Provided by jojolyn

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 4

Number Of Ingredients 6

1 pound uncooked linguine
2 boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
⅓ cup milk

Steps:

  • In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
  • Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
  • Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Nutrition Facts : Calories 901.2 calories, Carbohydrate 100.2 g, Cholesterol 88.7 mg, Fat 40.5 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 14.9 g, Sodium 1314.9 mg, Sugar 9 g

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Stunning in fact, puffed up biscuits, hints of vegetables and a cheesy cr... Aug 9, 2013 - Oh My, it had been awhile since I made a dish so beautiful... Stunning in fact, puffed up biscuits, hints of vegetables and a cheesy cr... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


CHICKEN ALFREDO BISCUIT CASSEROLE RECIPE | RECIPE | TASTY ...
Feb 6, 2018 - Chicken Alfredo Biscuit Casserole. Discover our recipe rated 4.4/5 by 15 members. Feb 6, 2018 - Chicken Alfredo Biscuit Casserole. Discover our recipe rated 4.4/5 by 15 members. Feb 6, 2018 - Chicken Alfredo Biscuit Casserole. Discover our recipe rated 4.4/5 by 15 members. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com


ALFREDO CHICKEN 'N' BISCUITS RECIPE
Crecipe.com deliver fine selection of quality Alfredo chicken 'n' biscuits recipes equipped with ratings, reviews and mixing tips. Get one of our Alfredo chicken 'n' biscuits recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Alfredo Chicken 'n' Biscuits Tasteofhome.com Chock-full of veggies and topped off with golden-brown biscuits …
From crecipe.com


CHICKEN ALFREDO BISCUIT BAKE - HIGH HEELS AND GRILLS
2012-10-27 Preheat oven to 350°F. Spray an 8 inch glass baking dish with cooking spray and set aside. In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat. Cook the mushrooms and onions until soft. {About five minutes, stirring occasionally.} Stir in the Alfredo sauce, milk, chicken, broccoli, and basil.
From highheelsandgrills.com


CHICKEN ALFREDO BISCUIT CASSEROLE FOR TWO RECIPE ...
2021-05-07 Cut each biscuit into 8 pieces. 3. In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, garlic powder and pepper; stir well to evenly distribute biscuit dough. 4. Spoon mixture into loaf pan. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through.
From pillsbury.com


CHICKEN AND BISCUIT SANDWICH RECIPE RECIPES ALL YOU NEED ...
Steps: Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large saucepan, combine soup, cream cheese and milk; mix well.
From stevehacks.com


EASY CHICKEN ALFREDO PASTA BAKE - JO COOKS
2021-06-01 Cook the chicken: In a large skillet melt 1 tbsp of the butter. Add chicken pieces and cook just until chicken is no longer pink and is beginning to slightly brown. Remove chicken from skillet. Make the sauce: In the same skillet, add remaining butter and melt it. Pour the heavy cream in the skillet and whisk it.
From jocooks.com


CHICKEN ALFREDO BISCUIT CASSEROLE - MEDITERRANEAN RECIPES
The recipe Chicken Alfredo Biscuit Casserole could satisfy your Mediterranean craving in approximately 35 minutes. For $1.65 per serving, you get Head to the store and pick up alfredo pasta sauce, select® broccoli florets, parmesan cheese, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. Instructions. 1. Heat oven to 375 …
From fooddiez.com


CHICKEN IN A BISCUIT RECIPES | SPARKRECIPES
mexican chicken; chicken chilli; chicken stew; thai beef; low calorie chicken; palak masala; garden pasta; zucchini beef tomato sauce; panut butter; breaded fish lemon; fresh fruit salad with honey yogurt dressing; pasta and ham; nut lentil filling; crockpot chicken mushroom; awesome sugar free mufins; Seasonal & Party
From recipes.sparkpeople.com


CHICKEN ALFREDO BAKE - DINNER AT THE ZOO
2019-08-06 Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened. Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste. Stir until cheese has melted.
From dinneratthezoo.com


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