Chicken Alfredo Monkey Bread
Pull-apart chicken alfredo monkey bread made with biscuit dough, rotisserie chicken, and creamy cheese sauce. The ultimate comfort food dinner idea!
Pin Share Print Servings: 8 servings
Calories: 420kcal
Cost: $12
Equipment
- 1 Bundt pan (12-cup capacity, greased)
- 1 Mixing bowl (Large)
- 1 Kitchen scissors (For cutting biscuit dough)
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 cans Biscuit dough - 16 oz each, refrigerated
- 1 cup Cooked chicken - Shredded or diced
- 1 pkg Italian seasoning - 1 oz packet
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 jar Alfredo sauce - 15 oz
- 4 oz Cream cheese - Softened
- 0.5 cup Sour cream
- 1 cup Mozzarella cheese - Shredded
- 0.5 cup Parmesan cheese - Grated
- 0.25 cup Butter - Melted
- 2 cloves Garlic - Minced
- 2 tablespoon Parsley - Chopped, fresh
- 0.5 cup Mozzarella cheese - Extra, for topping
Instructions
- Preheat oven to 350°F and grease your bundt pan.
- In a bowl, season shredded chicken with garlic powder, Italian seasoning, and pepper.
- Mix softened cream cheese, alfredo sauce, and sour cream until smooth.
- Toss biscuit dough pieces with melted butter and minced garlic.
- Layer half of biscuits in pan, then top with chicken mixture and cheese.
- Add remaining biscuit pieces and top with leftover cheese and butter.
- Bake for 35–40 minutes until golden and cooked through.
- Cool for 5 minutes, invert onto plate, garnish with parsley.
- Serve with reserved alfredo sauce for dipping.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1Slice | Calories: 420kcal (21%) | Carbohydrates: 28g (9%) | Protein: 18g (36%) | Fat: 26g (40%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg (22%) | Sodium: 910mg (40%) | Potassium: 210mg (6%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 700IU (14%) | Vitamin C: 1.2mg (1%) | Calcium: 210mg (21%) | Iron: 1.8mg (10%)