Description
A warm, cheesy pull-apart bake combining rich Alfredo sauce, tender chicken, and biscuit dough, perfect for weeknights and gatherings.
Ingredients
Scale
- 1 can refrigerated biscuit dough
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix the shredded chicken with the Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Cut each biscuit into quarters. Dip each piece into the melted butter.
- Layer the buttered biscuit pieces in the bundt pan, alternating layers with the chicken mixture and shredded cheeses until the pan is full.
- Bake for 30–35 minutes, or until the top is golden brown and the biscuits are cooked through.
- Let cool for a few minutes. Invert onto a platter. Serve warm.
Notes
For added nutrition, serve with a green salad or steamed vegetables. Can be made ahead of time by assembling and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg