Introduction

Chicken Alfredo Biscuit Bake is a comforting, easy-to-make casserole that combines tender shredded chicken, creamy Alfredo sauce, and flaky biscuit pieces. This dish is perfect for a cozy weeknight dinner or a casual gathering with family and friends.

The image shows a white rectangular baking dish filled with baked cheese pull-apart bread. The dish contains about nine round bread pieces arranged closely together, each topped with melted golden-brown cheese that looks bubbly and slightly crispy. Between the bread pieces, creamy white melted cheese stretches smoothly, creating a gooey texture. The surface of the cheese is sprinkled with small bits of green herbs and a light dusting of black pepper. The dish rests on a white marbled surface, and part of a woman's hand is gently pulling one bread piece, showing the stretchy cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (16 oz) refrigerated biscuit dough
2 cups cooked chicken, shredded
1 jar (15 oz) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the biscuits into quarters and place them in a large mixing bowl.
Step 2: Add the shredded chicken and Alfredo sauce to the bowl with the biscuit pieces. Toss gently to ensure all biscuit pieces are coated evenly with the sauce.
Step 3: Transfer the biscuit mixture to a greased 9×13 inch baking dish. Spread it out evenly.
Step 4: Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Season with Italian seasoning and garlic powder.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the sauce is bubbly.

Tips & Variations

For extra flavor, add chopped fresh parsley or basil before baking.
Substitute the shredded chicken with cooked turkey or ham for a different twist.
Use a spicier Alfredo sauce or add red pepper flakes if you like a little heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the biscuit’s texture. Microwaving is faster but may make the biscuits softer.

How to Serve

The image shows a thick, rectangular piece of bread topped with a generous layer of white melted cheese that is creamy and gooey, stretching down the sides of the bread. The cheese is slightly browned on top in some spots with small bits of green herbs sprinkled evenly across the surface. The bread underneath looks soft and fluffy with a light golden color under the cheese. The dish is placed on a wooden board, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Yes, homemade biscuit dough can be used. Just be sure to cut the dough into similar-sized pieces and adjust the baking time as needed until golden and cooked through.

Is this dish freezer-friendly?

This bake can be frozen before baking. Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Chicken Alfredo Biscuit Bake Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This Chicken Alfredo Biscuit Bake is a comforting and easy-to-make casserole perfect for a busy weeknight. Tender shredded chicken and rich Alfredo sauce are mixed with biscuit dough chunks, topped with mozzarella and Parmesan cheeses, and baked to golden perfection. The Italian seasoning and garlic powder add flavorful depth to this creamy, cheesy dish sure to please the whole family.

Author: Elias
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Main Ingredients

1 can (16 oz) refrigerated biscuit dough
2 cups cooked chicken, shredded
1 jar (15 oz) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Instructions

Prepare Ingredients: Preheat your oven to 375°F (190°C). Cut the refrigerated biscuit dough into quarters and place the pieces into a large mixing bowl.
Mix the Bake: Add the shredded cooked chicken and Alfredo sauce to the bowl with the biscuit pieces. Toss gently to ensure the biscuit chunks are evenly coated in the creamy Alfredo sauce.
Assemble the Dish: Grease a 9×13 inch baking dish and transfer the biscuit mixture into it. Spread it out evenly, then sprinkle the shredded mozzarella and grated Parmesan cheeses over the top. Finally, season the dish with Italian seasoning and garlic powder for added flavor.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Bake until the biscuits are golden brown on top and the sauce is bubbling, indicating the dish is heated through and cheesy goodness is melted perfectly.

Notes

You can substitute cooked rotisserie chicken to save time.
For a spicier version, add crushed red pepper flakes to the Italian seasoning.
To make it gluten-free, use gluten-free biscuit dough and verify Alfredo sauce is gluten-free.
This dish pairs well with steamed vegetables or a fresh green salad.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Keywords: Chicken Alfredo Biscuit Bake, cheesy chicken casserole, easy dinner bake, Italian comfort food, casserole recipe