Description
Imagine a warm, gooey, cheesy bread that combines the rich flavors of Alfredo sauce and tender shredded chicken. This unique recipe takes the classic pull-apart bread concept and infuses it with a creamy, comforting chicken alfredo filling, creating a dish that’s perfect for gatherings, parties, or even a family-friendly weeknight dinner.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup Alfredo sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 2 cans refrigerated biscuit dough
Instructions
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Cut the refrigerated biscuit dough into bite-sized pieces.
3. In a large bowl, combine the shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
4. Gently fold in the biscuit pieces until evenly coated.
5. Spoon the coated dough into the prepared bundt pan, pressing down slightly.
6. Bake for 30-35 minutes or until golden brown and cooked through.
7. Let it rest for 10 minutes before inverting onto a serving plate.
8. Sprinkle with fresh chopped parsley and serve warm.
Notes
This dish pairs wonderfully with a fresh salad or roasted vegetables.
For a healthier spin, you could use low-fat Alfredo sauce or plant-based cheese alternatives.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 60