Chicken Alfredo Biscuit Casserole. My mother-in-law made this last Sunday, and I could not think how nice and very soothing it was. A total game changer which only requires 4 ingredie.
Servings: 6
Ingredients
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2 cups cooked chicken, chopped or pulled apart (rotisserie chicken or leftover chicken).
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2 cups Alfredo sauce (one 15-16 oz jar)
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1 can (16.3 oz) refrigerated biscuit dough, cut in quarters.
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2 cups Italian blend or mozzarella cheese, shredded.
Chicken Alfredo Biscuit Casserole: Directions
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Preheat an oven to 375 deg F (190 deg C). Prepare a 9×13 inch glass baking dish by greasing it with a coating of cooking spray or butter thin swipe in order to allow the biscuits to slide.
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Combine the chopped cooked chicken and Alfredo sauce in a large bowl until the chicken is covered. This is the whitish base into which will rise the balls of the biscuits.
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Scatter half of the cut mozzarella (1 cup) evenly on the bottom of the prepared dish. This develops a cheesy crust which fuses into the sauce during baking.
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Add the contents of the chicken Alfredo mixture into the baking dish and use your fingers or a spoon to spread it out into a uniform layer making sure that the chicken is evenly spread out.
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Take the can of biscuit dough refrigerated and slice each piece of the dough 4 small pieces (quarters) with a knife or kitchen scissors. This assists them to bake through and burn golden on top as well as absorb some of the sauce underneath.
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Evenly sprinkle the chicken Alfredo mixture with pieces of biscuit. Keep them in a single layer, as much as you can, so that they will have room to puff and brown; some will squeeze into the sauce and be all that soft dumpling-like.
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Evenly sprinkle the rest of the 1 cup of shredded mozzarella cheese over the top of the biscuits. The cheese will be melting in between the biscuit bits and that is what makes it bubbly and golden at the end of things.
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Cover the baking pan with a foil loosely and tent it so that it does not cling to the cheese. Bake with cover 20 minutes to allow the biscuits to begin cooking and the sauce to boil and become bubbly.
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Take off the foil and proceed to bake, without a cover, an additional 1520 minutes or until the biscuits are golden brown on top, the cheese is melted and some spots are lightly browned and the Alfredo sauce is boiling over around the edges. In case a cookie in the middle is still sticky after you pull it apart with a fork, put it back in the oven and bake another 5 minutes.
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Allow the casserole to rest between 5-10 minutes and then serve. This allows the sauce time to settle and scooping long servings full of biscuits, chicken and sauce become easy with each serving.
Variations & Tips
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To please the fussy, just omit any addition of extra seasonings or garnishes; the light Alfredo and biscuits are generally acceptable to the kid.
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Should your family be a touch more adventurous and you do not mind going beyond the four ingredients at the table you can sprinkle individual servings with dried Italian herbs, black pepper or sprinkle them with a small amount of grated Parmesan.
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So it won’t be too heavy, you can stir a handful of frozen peas or steamed broccoli into only half of the casserole, prior to baking, so that those kids who like it plainly can eat it on the other side.
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You may also use cheddar or pizza mix instead of mozzarella when you have one as it will melt equally, only with a different taste.
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To ensure added convenience on hectic evenings prepare the chicken and Alfredo layer ahead in the dish and refrigerate and only later add the biscuit pieces and top cheese just before baking to ensure that the biscuits remain fluffy.
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Reheating Leftovers take up the plate and put foil on top of the food in the oven at 325degF until it is warmed.
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Next-day lunch Prep This makes an easy next-day lunch in small ramekins.