Description
A pull-apart, cheesy crowd-pleaser combining buttery biscuits, shredded rotisserie chicken, and creamy Alfredo sauce.
Ingredients
- 1 can refrigerated biscuit dough (standard 8-count, torn into 4–6 pieces)
- 2 cups cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese, divided (1½ cups for filling, ½ cup for topping)
- ½ 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, mix shredded chicken, Alfredo sauce, 1½ cups mozzarella, and Parmesan. Season with salt and pepper.
- Tear each biscuit into 4–6 bite-sized pieces.
- Toss biscuit pieces with olive oil, garlic powder, Italian seasoning, and a pinch of salt and pepper.
- Layer half of the seasoned biscuit pieces on the bottom of the prepared bundt pan.
- Spoon half of the chicken mixture over the biscuit layer.
- Add the remaining biscuit pieces on top, followed by the remaining chicken mixture. Top with remaining ½ cup mozzarella.
- Bake for 25–30 minutes until golden brown and a toothpick comes out with a few moist crumbs.
- Let cool for 5–10 minutes before inverting onto a serving plate.
- Serve warm for best results.
Notes
For lower sodium, use a low-salt Alfredo or make your own. Can substitute rotisserie chicken with leftover roasted chicken or shredded turkey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian