Table of Contents
- 1 Creamy, Buttery, and Oh-So-Satisfying
- 2 Why You’ll Love This Recipe
- 3 Ingredients You’ll Need
- 4 How to Make Chicken Alfredo Biscuit Bake
- 5 Tips for the Best Chicken Alfredo Biscuit Bake
- 6 Variations and Add-Ons
- 7 Serving Suggestions
- 8 Storage and Make-Ahead
- 9 Nutrition Estimate (Per Serving)
- 10 Frequently Asked Questions
- 11 Final Thoughts
Creamy, Buttery, and Oh-So-Satisfying
When creamy chicken alfredo meets flaky, buttery biscuits, magic happens. This Chicken Alfredo Biscuit Bake is a warm, comforting casserole perfect for busy weeknights when you want hearty food that pleases both kids and adults. Loaded with tender chicken, rich alfredo sauce, and topped with golden biscuits, this dish offers a delightful mix of textures and flavors in every bite.
Whether you’re cooking for family or prepping meals ahead, this bake is easy to make, freezer-friendly, and guaranteed to become a staple in your recipe rotation.
Why You’ll Love This Recipe
One-dish meal: Creamy chicken and biscuits all in one pan—minimal cleanup!
Kid-friendly: Mild, cheesy flavors with a biscuit topping that kids adore.
Comfort food classic: Perfect for cozy evenings or when you need a warm, filling meal.
Customizable: Add veggies or swap chicken for turkey or vegetarian options.
Freezer-friendly: Make ahead and freeze for those busy nights.
No pork, bacon, wine, or alcohol—friendly to many dietary needs.
Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Chicken breasts | 2 large, cooked and shredded or cubed |
| Butter | 4 tablespoons, divided |
| All-purpose flour | ¼ cup for thickening the sauce |
| Garlic | 2 cloves, minced |
| Milk | 2 cups whole or 2% milk |
| Heavy cream or half & half | ½ cup for extra creaminess |
| Parmesan cheese | 1 cup freshly grated |
| Mozzarella cheese | 1 cup shredded |
| Salt and pepper | To taste |
| Biscuit dough | 1 can refrigerated biscuit dough (or homemade) |
| Fresh parsley | For garnish (optional) |
| Optional veggies | Steamed broccoli, spinach, or mushrooms (1 cup) |
How to Make Chicken Alfredo Biscuit Bake
Step 1: Prepare the Chicken
Start by cooking your chicken breasts. You can boil, bake, or pan-sear them until fully cooked. Once cool enough to handle, shred or cube the chicken. Set aside.
Step 2: Make the Alfredo Sauce
In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1–2 minutes to form a roux—this will thicken the sauce.
Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Cook for 4–5 minutes, until the sauce thickens.
Remove from heat, then stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
Step 3: Add Chicken and Veggies
Fold shredded chicken and optional steamed veggies into the creamy sauce, making sure everything is well coated.
Step 4: Assemble the Casserole
Preheat your oven to 375°F (190°C). Pour the chicken alfredo mixture into a greased 9×13-inch baking dish.
Open the biscuit dough and place the biscuits evenly on top of the casserole.
Step 5: Bake
Bake uncovered for 20–25 minutes, until the biscuits are golden brown and cooked through and the sauce is bubbly.
Step 6: Garnish and Serve
Let the bake rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Tips for the Best Chicken Alfredo Biscuit Bake
Use freshly grated Parmesan for the best flavor and smooth sauce.
Don’t overmix the biscuit dough to keep it tender and flaky.
For extra veggies, lightly steam broccoli or mushrooms before adding to the sauce.
You can swap biscuit dough for crescent roll dough or puff pastry for a different texture.
Leftovers reheat well in the microwave or oven; add a splash of milk to loosen sauce if needed.
Variations and Add-Ons
Spicy twist: Add red pepper flakes or a dash of cayenne to the sauce.
Cheese lovers: Mix in shredded cheddar or provolone cheese.
Herb infusion: Stir in fresh basil or thyme to the sauce for an aromatic boost.
Vegetarian version: Use sautéed mushrooms or artichokes instead of chicken.
Gluten-free: Use gluten-free flour for the sauce and gluten-free biscuit dough.
Serving Suggestions
Serve this hearty casserole with a crisp green salad or roasted vegetables for a balanced meal. Garlic bread or simple steamed green beans also make excellent sides.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze uncooked casserole before baking for up to 3 months; thaw overnight and bake as directed.
To reheat, bake at 350°F (175°C) covered with foil until warmed through.
Nutrition Estimate (Per Serving)
Calories: 550-650
Protein: 40g
Carbohydrates: 30g
Fat: 30g
Fiber: 2-3g
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Pre-cooked rotisserie chicken works perfectly and saves time.
What if I don’t have biscuit dough?
You can make homemade biscuit dough or substitute with crescent roll dough.
Can I add other vegetables?
Absolutely! Spinach, mushrooms, or peas work great.
Is this recipe freezer-friendly?
Yes, assemble and freeze before baking. Bake from frozen or thawed.
How do I make it dairy-free?
Try dairy-free milk and cheese alternatives, and substitute butter with plant-based margarine.
Final Thoughts
The Chicken Alfredo Biscuit Bake combines creamy richness with the comforting flakiness of biscuits, making it a perfect dish for any night of the week. It’s easy to make, loved by all ages, and versatile enough to suit your family’s tastes. Whip it up for dinner tonight and enjoy a warm, satisfying meal everyone will ask for again and again.
