Chicken Alfredo Biscuit Bake (Print Version)
# Ingredients:
→ Protein
01 -
2 cups cooked chicken, chopped or shredded (rotisserie or leftover)
→ Sauce
02 -
2 cups jarred Alfredo sauce (approximately one 15–16 oz jar)
→ Dough
03 -
1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
→ Cheese
04 -
2 cups shredded mozzarella cheese (or Italian blend), divided
# Instructions:
01 -
Preheat oven to 375°F. Lightly grease a 9x13-inch glass baking dish with cooking spray or butter to prevent sticking.
02 -
In a large bowl, mix chopped cooked chicken with Alfredo sauce until well coated.
03 -
Evenly spread 1 cup of shredded mozzarella cheese on the bottom of the prepared baking dish.
04 -
Pour the chicken and Alfredo mixture into the baking dish, spreading evenly.
05 -
Cut each refrigerated biscuit into quarters for quicker baking and better texture.
06 -
Scatter biscuit pieces evenly over the chicken mixture in a single layer to allow puffing and browning.
07 -
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the biscuit pieces.
08 -
Loosely cover the dish with foil and bake for 20 minutes to start cooking biscuits and heat sauce.
09 -
Remove foil and bake uncovered for an additional 15–20 minutes until biscuits are golden brown, cheese is bubbly, and sauce bubbles at edges. If biscuits remain doughy, bake 5 minutes longer.
10 -
Allow the casserole to rest for 5–10 minutes to let the sauce settle for easier serving.
# Notes:
01 -
To vary flavor, add dried Italian herbs, black pepper, or Parmesan individually at the table. Incorporate peas or broccoli for added vegetables. Assembly can be done ahead and refrigerated, adding biscuit pieces before baking.