Chicken Alfredo Monkey Bread
A fun and flavorful twist on classic Chicken Alfredo, this dish combines creamy Alfredo sauce and tender chicken with delicious pull-apart biscuit dough, making it a perfect option for family gatherings and weeknight meals.
Ingredients
Main ingredients
- 2 cans refrigerated biscuit dough
- 2 cups cooked, shredded chicken
- 1 cup Alfredo sauce store-bought or homemade
- 1 cup grated mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tablespoon garlic powder
- 2 tablespoons Italian seasoning
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a bundt pan with non-stick cooking spray.
- Open each biscuit can and cut each biscuit into quarters. Set aside.
- In a large bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning. Mix until well combined.
Assembly
- Take a quartered biscuit and dip it into the melted butter. Place a small spoonful of the chicken mixture in the center and seal it by pinching it closed. Repeat with all the dough pieces.
- Place each stuffed biscuit in the prepared bundt pan, stacking them as you go.
- Pour any remaining Alfredo sauce over the top of the stuffed biscuits.
Cooking
- Bake for 30-35 minutes, or until golden brown. Let cool for a few minutes before flipping onto a plate.
- Serve warm and enjoy as the delicious pieces pull apart with ease!
Notes
You can customize your spices by adding crushed red pepper flakes or some veggies like spinach or broccoli for added nutrition. Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm in the oven at 350°F (175°C) for about 10-15 minutes, covering with foil.