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Muffin-Tin Chicken Alfredo Biscuit Bombs

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  • Prep 30 min
  • Total 55 min
  • Servings 16
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These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.
By Betty Crocker Kitchens
Updated Feb 8, 2018
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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
Make With
Pillsbury Grands! Biscuits

Steps

  • 1
    Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
  • 2
    In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
  • 3
    Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
  • 4
    In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
  • 5
    In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Poking tops of biscuits will help steam escape during baking. Some of the cheesy filling may bubble out of the top during baking.
  • tip 2
    Deli rotisserie chicken works great in this recipe, as does leftover, cooked chicken.

Nutrition

240 Calories, 15g Total Fat, 8g Protein, 19g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Servings
Calories
240
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
420mg
17%
Potassium
75mg
2%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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