Chicken Alfredo Biscuit Bubble-Up Casserole

• 1 lb chicken breast, cooked and diced
• 1 can (16 oz) refrigerated biscuits
• 2 cups shredded mozzarella cheese
• 1 cup alfredo sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix alfredo sauce, sour cream, garlic, black pepper, and salt.
3. 3 Layer half the biscuits in a greased 9x13 inch baking dish.
4. 4 Spread half of the alfredo mixture over the biscuits, then top with half the chicken and mozzarella.
5. 5 Repeat layers ending with mozzarella and a sprinkle of Parmesan.
6. 6 Brush melted butter over the top layer of biscuits.
7. 7 Bake for 30 minutes or until biscuits are golden and bubbly.
8. 8 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Baking sheet

Variations

• Add spinach or sun-dried tomatoes for extra flavor.
• Substitute half the mozzarella with cheddar for a sharper taste.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute sour cream with Greek yogurt for a lighter option.

Pairings

• Steamed asparagus or green beans.
• A chilled Chardonnay.

Nutrition

Tips

• For extra richness, add cooked bacon bits or sautéed mushrooms.
• Use canned chicken for a quicker prep time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven 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 another 10 minutes.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm garlic bread on the side.

FAQ