Ingredients
Scale
To recreate this delightful dish in your own kitchen, you’ll need a handful of simple ingredients that come together to make magic.
- 3 cups cooked chicken breast, shredded
- 2 cups Alfredo sauce (store-bought or homemade)
- 3 cans (7.5 oz each) refrigerated biscuit dough
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
If you’re feeling adventurous, you can swap out the mozzarella for cheddar or even add a touch of spice with some red pepper flakes — just as my mum would always encourage a bit of experimentation in our kitchen.
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously with butter.
- In a large mixing bowl, combine the shredded chicken with Alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
- Open the cans of biscuit dough and cut each biscuit into quarters. These will be the fluffy pockets that hold our delicious filling.
- Take each biscuit piece, flatten it slightly, and spoon a small amount of the chicken mixture onto the center. Pinch the dough around the filling to seal it, forming a ball.
- Place each ball into the prepared bundt pan, layering with a sprinkle of Parmesan cheese and a drizzle of melted butter as you go.
- Once all the dough balls are assembled in the pan, pour any remaining Alfredo mixture over the top and finish with a final sprinkle of Parmesan.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling. The aroma will fill your kitchen, reminiscent of those delightful baking days in Devon.
- Allow to cool slightly before turning out onto a serving plate. This will help the bread maintain its shape and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
