My mother-in-law whipped this up last Sunday, and I could not believe how creamy and comforting it was. A total game changer that uses just 4 ingredients.

Servings: 6

2 cups cooked chicken, chopped or shredded (rotisserie or leftover)

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or a thin swipe of butter so the biscuits don’t stick.

In a large bowl, stir together the chopped cooked chicken and Alfredo sauce until the chicken is well coated. This is the creamy base that will bubble up around the biscuits.

Spread half of the shredded mozzarella cheese (1 cup) evenly over the bottom of the prepared baking dish. This creates a cheesy layer that melts into the sauce as it bakes.

Pour the chicken Alfredo mixture into the baking dish and spread it out into an even layer so the chicken is distributed throughout.

Open the can of refrigerated biscuit dough and cut each biscuit into 4 small pieces (quarters) with a knife or kitchen scissors. This helps them bake through and get golden on top while still soaking up some sauce underneath.

Scatter the biscuit pieces evenly over the top of the chicken Alfredo mixture. Try to keep them in a single layer so they have room to puff and brown; a few can nestle down into the sauce for that soft, dumpling-like texture.

Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the biscuits. The cheese will melt down between the biscuit pieces and give you that bubbly, golden finish.

Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake covered for 20 minutes to let the biscuits start cooking through and the sauce heat up and get bubbly.

Remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the biscuits are golden brown on top, the cheese is melted and lightly browned in spots, and the Alfredo sauce is bubbling around the edges. If a biscuit in the center still looks doughy when you gently pull it apart with a fork, bake for an additional 5 minutes.

Let the casserole rest for about 5–10 minutes before serving. This gives the sauce a moment to settle and makes it easier to scoop out neat portions with plenty of biscuit, chicken, and sauce in each serving.

see continuation on next page