Ingredients
3
cups shredded cooked chicken
4
green onions, thinly sliced
1
jar (15 oz) Alfredo pasta sauce
5
cloves garlic, finely chopped
1
tablespoon Italian seasoning
1/4
teaspoon crushed red pepper flakes
4
tablespoons butter, melted
1
tablespoon Italian seasoning
3/4
teaspoon garlic powder
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
2
cups chopped fresh baby spinach leaves
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup diced plum (Roma) tomato
Preparation
Spray 5- to 6-quart oval slow cooker with cooking spray. In slow cooker, mix Chicken ingredients, tossing to coat. Spread mixture evenly in bottom of slow cooker.
In medium bowl, mix melted butter, 1 tablespoon Italian seasoning and the garlic powder. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; stir into mixture in bowl. Place in even layer over chicken mixture in slow cooker.
Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 2 to 3 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
Top mixture with chopped spinach, then sprinkle mozzarella cheese over top. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
Sprinkle with tomato. Serve warm.
