Ingredients
- 2 cups cooked chicken, shredded
- 1 cup alfredo sauce (store-bought or homemade)
- 2 cans refrigerated biscuit dough
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Chopped parsley for garnish
If you’d like to switch things up, feel free to use rotisserie chicken for convenience, or experiment with different cheeses like cheddar or provolone for a unique twist. My Abuela always encouraged us to follow our senses, and I invite you to do the same with this recipe.
Instructions
- Preheat your oven to 350°F. Grease a bundt pan generously with cooking spray or butter.
- In a large bowl, combine the shredded chicken and alfredo sauce, ensuring the chicken is evenly coated. This step reminds me of my grandmother teaching me to stir with love, ensuring every piece is flavored.
- Open the biscuit dough cans and cut each biscuit into quarters.
- In another bowl, mix the melted butter, garlic powder, Italian herbs, and red pepper flakes. This infuses the bread with rich, savory flavors.
- Dip each biscuit piece into the butter mixture, then layer half of them into the prepared bundt pan.
- Sprinkle half of the mozzarella and Parmesan cheeses over the biscuit layer, followed by half of the chicken mixture.
- Repeat the layering with the remaining biscuit pieces, cheeses, and chicken mixture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheese is bubbly. The scent will remind you of a bustling kitchen filled with laughter and stories.
- Allow the bread to cool for 10 minutes before carefully inverting onto a serving platter. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International