Chicken Alfredo Pull-Apart Bread (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
480 ml cooked shredded chicken (rotisserie preferred)
02 -
240 ml Alfredo sauce (store-bought or homemade)
03 -
360 g refrigerated biscuit dough
04 -
112 g shredded mozzarella cheese
05 -
50 g grated Parmesan cheese
06 -
15 g fresh parsley, finely chopped
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
Salt and black pepper to taste
# Step-by-Step Directions:
01 -
Set the oven temperature to 190°C to ensure even baking and a golden crust.
02 -
In a large mixing bowl, combine shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until chicken is thoroughly coated.
03 -
Cut each biscuit into four equal pieces to facilitate coating and baking consistency.
04 -
Add the biscuit pieces to the chicken mixture and gently toss to evenly distribute the sauce and seasoning.
05 -
Fold in shredded mozzarella and half of the grated Parmesan to create a creamy interior.
06 -
Grease a bundt pan adequately and layer the mixture evenly inside. Sprinkle remaining Parmesan on top to form a flavorful crust.
07 -
Place the pan in the oven and bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
08 -
Allow the bread to cool for 5 minutes before carefully inverting onto a serving platter. Garnish with chopped fresh parsley.
# Helpful Notes:
01 -
To maintain fluffy biscuit texture, avoid overmixing the dough with the chicken mixture.
02 -
Refrigerate leftovers in an airtight container for up to 3 days; reheat at 175°C for 10 minutes to preserve texture.