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Muffin-Tin Chicken Alfredo Biscuit Bombs
Muffin-Tin Chicken Alfredo Biscuit Bombs
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Prep Time:
30 minutes
Total Time:
55 minutes
Cheesy chicken Alfredo and broccoli stuffed biscuit bombs, crispy coated with Parmesan - a tasty, dippable treat for any meal!
Ingredients:
  • 1 cup chopped cooked chicken
  • 1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into small pieces
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
  • 4 oz block mozzarella cheese, cut into 16 cubes
  • 2 tablespoons butter
  • 1/2 cup Progresso™ original panko crispy bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Chopped parsley, if desired
Instructions:
  • Preheat oven to 375°F and generously coat 16 regular-size muffin cups with cooking spray.
  • Combine chicken, broccoli, and 1/2 cup of Alfredo sauce in a medium bowl. Divide dough into 8 biscuits. Gently separate each biscuit into 2 layers and flatten each into a 3 1/2-inch round shape.
  • Add a generous spoonful of the chicken mixture and one mozzarella cube in the middle of each dough round. Carefully bring the dough up and around the filling, sealing it securely at the top. The biscuits will be nice and full.
  • In a small microwave-safe bowl, microwave the butter uncovered on High for 20 to 30 seconds until melted. Stir in bread crumbs, Parmesan cheese, and garlic powder until well mixed. Coat each biscuit with the mixture, gently pressing it into the dough, and place them in the muffin cups with the pinched side down. Use a sharp knife to poke the top of each biscuit twice for venting. Bake for 19 to 24 minutes until golden brown and the biscuits are cooked through.
  • Place the rest of the pasta sauce in a small microwave-safe bowl. Cover and microwave on high for 60 to 90 seconds, making sure to stir halfway through, until it is heated through. Serve the warm biscuits alongside the warm sauce for dipping, and garnish with parsley.

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