Ingredients
2 jars (16 ounces each) Alfredo sauce2 cans (15-1/4 ounces each) whole kernel corn, drained2 cups frozen peas, thawed2 jars (4-1/2 ounces each) sliced mushrooms, drained1 medium onion, chopped1 cup water1 teaspoon garlic salt1/2 teaspoon pepper2 tablespoons canola oil8 boneless skinless chicken breast halves (6 ounces each) 1 tube (12 ounces) refrigerated buttermilk biscuits3 tablespoons grated Parmesan cheese
Preparation
In a large bowl, combine the first 8 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 2 forks; return to slow cooker. Serve chicken mixture in ramekins or shallow bowls topped with a biscuit.
