Introduction

This Chicken Alfredo Biscuit Bake is an easy and comforting dish perfect for busy weeknights. Combining tender chicken, creamy Alfredo sauce, and flaky biscuits creates a satisfying meal the whole family will enjoy.

The image shows a rectangular garlic bread with two main layers. The bottom layer is a thick, soft bread with a light golden-brown crust and airy texture. On top, there is a generous, melted white cheese layer that is creamy and slightly browned in spots, with some cheese stretching down the sides. The cheese is sprinkled with small pieces of green herbs, likely parsley, adding contrast to the creamy white topping. The garlic bread rests on a wooden board, with a blurred bowl of butter or sauce in the background on a white marbled surface. 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 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, combine the cooked shredded chicken, Alfredo sauce, Italian seasoning, and garlic powder. Mix until well blended.
Step 3: Pour the chicken and sauce mixture evenly into the prepared baking dish.
Step 4: Separate the biscuit dough into individual biscuits and place them evenly over the chicken mixture.
Step 5: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the biscuits.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Step 7: Remove from the oven and let it cool for a few minutes before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach to the chicken mixture before baking.
Use diced cooked chicken or leftover rotisserie chicken for convenience.
Swap mozzarella for provolone or Fontina cheese for a different cheesy taste.

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, or microwave individual portions until hot.

How to Serve

The image shows a soft, light golden brown bread base with a thick, melted white cheese layer on top. The cheese is creamy and gooey, covering the bread evenly, with a few light spots of browned cheese. Small green herbs are sprinkled across the cheese layer. The bread is placed on a wooden board with a white marbled texture in the background. 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 make sure the dough is slightly chilled and can hold its shape on top of the chicken mixture.

Is it possible to make this dish ahead of time?

You can assemble the bake a few hours in advance and refrigerate it, then bake when ready. Add a few extra minutes to the baking time if baking directly from the fridge.

Chicken Alfredo Biscuit Bake Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

Chicken Alfredo Biscuit Bake is a comforting, creamy casserole combining tender shredded chicken, rich Alfredo sauce, and flaky biscuit dough for a quick and easy family-friendly meal. Perfect for weeknight dinners, this dish layers cheesy, savory flavors with simple ingredients baked to golden perfection.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Biscuits & Chicken

1 can (16 oz) refrigerated biscuit dough
2 cups cooked chicken, shredded

Sauce & Cheese

1 jar (15 oz) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Seasonings

1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to ensure even baking of the dish.
Prepare Biscuit Dough: Open the can of refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters for easier layering and a better texture throughout the bake.
Mix Ingredients: In a large bowl, combine the shredded cooked chicken, Alfredo sauce, mozzarella cheese, half of the Parmesan cheese, Italian seasoning, and garlic powder. Stir until all ingredients are well incorporated.
Layer the Bake: Lightly grease a 9×13 inch baking dish. Spread half of the biscuit pieces evenly across the bottom. Pour half of the chicken Alfredo mixture over the biscuits, spreading gently. Repeat with the remaining biscuit pieces and top with the rest of the chicken mixture.
Add Cheese Topping: Sprinkle the remaining Parmesan cheese evenly on top to create a deliciously golden crust.
Bake: Place the prepared dish into the preheated oven and bake for 30-35 minutes until the biscuits are cooked through and the top is golden and bubbly.
Rest and Serve: Remove from oven and let the bake rest for about 5 minutes to settle before serving. This helps the layers hold together better and the flavors to meld.

Notes

You can use rotisserie chicken to save time on cooking the chicken.
For a spicier version, add a pinch of crushed red pepper flakes to the mixture.
Make sure biscuits are evenly distributed for uniform baking and texture.
This bake pairs well with a fresh green salad or steamed vegetables for a complete meal.
Leftovers can be refrigerated and reheated well in the oven or microwave.

Keywords: Chicken Alfredo, Biscuit Bake, Easy Dinner, Casserole, Comfort Food, Weeknight Recipe