Description
A cheesy and savory pull-apart bread made with biscuit dough, shredded chicken, and Alfredo sauce, perfect for casual gatherings.
Ingredients
- 1 can refrigerated biscuit dough (standard 8-count can)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan liberally with nonstick spray or butter.
- In a medium bowl, combine shredded chicken, Alfredo sauce, 1 1/2 cups mozzarella, and Parmesan. Season with a little salt and pepper; set aside.
- Open the biscuit can and tear each biscuit into 4–6 bite-sized pieces.
- In a separate bowl, toss the biscuit pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan in an even layer.
- Spoon half of the chicken-and-cheese mixture over the biscuit layer, spreading gently.
- Add the remaining seasoned biscuit pieces on top of the chicken, then finish with the remaining chicken mixture. Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool for 5–10 minutes, then invert the bundt pan onto a serving plate and gently lift the pan off. Serve warm.
Notes
Serve with marinara or extra Alfredo for dipping. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian