Chicken Alfredo Biscuit Bubble-Up Bake

• 1 lb cooked, shredded chicken
• 2 cups shredded mozzarella cheese
• 1 can (16 oz) refrigerated biscuits
• 2 cups Alfredo sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Optional: 2 tablespoons butter, melted

Steps

1. 1 Preheat oven to 375°F.
2. 2 Lightly grease a 9x13-inch baking dish.
3. 3 Arrange half the biscuits in the bottom of the dish.
4. 4 Top with half the chicken, 1 cup mozzarella, and 1 cup Alfredo sauce.
5. 5 Repeat layers with remaining biscuits, chicken, mozzarella, and Alfredo sauce.
6. 6 Drizzle melted butter over the top if using.
7. 7 Sprinkle Parmesan cheese and parsley over the top.
8. 8 Bake for 25-30 minutes, or until biscuits are golden and bubbly.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13-inch baking dish
• Oven

Variations

• Add sautéed mushrooms or spinach for extra flavor.
• Substitute half the mozzarella with cheddar cheese for a sharper taste.

Substitutions

• Use homemade Alfredo sauce if store-bought isn't available.
• Substitute chicken with cooked shrimp for a seafood twist.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Use rotisserie chicken for quick prep.
• Cover with foil if the top browns too quickly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for another 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a simple green salad.
• Pair with a crisp Chardonnay.

FAQ