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Chicken Alfredo Biscuit Casserole

Reviewed: Oct. 17, 2013
A crowd pleaser, for sure! I used frozen chicken and cooked it in my crockpot for about 5-6 hours on low during the day with red peppers, salt and pepper and used shredded chicken for the recipe and probably used closer to 3-4 cups chicken. Because I used more chicken, I added about 1/2 cup of half & half and that made the texture perfect - not too soupy, just right. When the biscuits started turning golden, I turned my oven off and kept my dish in the over to assure that the bottom of the biscuit that was in the chicken alfredo mixture got cooked all the way. I left it in there for about 10 minutes with the oven off, then opened my oven door until my guests arrived and it was perfect. Great recipe, although I will try reducing the amount of butter and making my own Alfredo sauce that won't be so high in fat next time.
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