Alfredo Chicken & Biscuits

• 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 165u0b0).
4. Arrange biscuits on an ungreased
5. ; sprinkle with cheese. Bake according to package directions.
6. 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.

alfredo sauce, kernel corn, frozen peas, mushrooms, onion, water, garlic salt, pepper, canola oil, chicken, buttermilk, parmesan cheese

Taken from www.tasteofhome.com/recipes/alfredo-chicken-biscuits/ (may not work)