How Chicken Alfredo Monkey Bread Became My Potluck Party Trick
So here's the thing—I'm not some TV chef. I burn toast sometimes. But ever since my cousin dragged this crazy-delicious Chicken Alfredo Monkey Bread to our family reunion (yes, in her old dented Bundt pan), life has never been the same. I mean, who looks at a can of biscuits and leftover roast chicken and thinks, "Let's make a BREAD out of that?" Well, somebody creative (and slightly bonkers, in the best way). First time I made it, I accidentally dropped a handful of parsley on the floor and my dog ended up looking fancier than the bread, but hey, we live and learn, right?
Why You'll Love This (or Why My Crew Does, Anyway)
I make this for every big game day; my friends lay claim to their section of the bread the minute it hits the table. It disappears faster than you can say "alfredo"—probably because it's got that buttery carb-on-carb thing going, and, let’s be honest, it’s not food for the faint of heart. My kids (even my picky eater, who thinks green things are the enemy) always sneak more than their fair share, and I've definitely had to hide the last piece behind the mustard in the fridge once or twice. Oh, and if you ever wanted something easy but still totally show-offy, this is your ticket. Full disclosure: the stickiest part is wrestling the dough out of the can—if you manage that part without swearing, hats off.
What You'll Need (But Also What You Can Wing)
- 2 plump cups cooked chicken, shredded or chopped—I usually just hack up a rotisserie chicken from the store, but leftover grilled chicken works a treat, too.
- 2 cans of biscuit dough (about 16 oz each)—my gran swore by Pillsbury, but I’ve used store brand and once even croissant dough in a pinch (that was a bit floppy but still tasty).
- 1 ½ cups Alfredo sauce—homemade is lovely but honestly, jarred is what I reach for 8 times out of 10. Bertolli makes a pretty good one if you ask me.
- 1 cup shredded mozzarella—or a monster handful if you’re more of a free spirit. Provolone or even some sharp cheddar work when that’s all I find in my cheese drawer.
- ½ cup grated Parmesan, (and when it’s just the green can stuff, I don’t sweat it).
- 2–3 cloves garlic, minced. (Or a big dollop of the jarred stuff, which, let’s face it, is a weeknight saver.)
- 3 tablespoons butter, melted (but margarine got me through college, so…)
- 1 tablespoon chopped fresh parsley (optional, unless you drop it on your carpet like I did)
- ½ teaspoon black pepper
- A pinch of dried Italian herbs, if you’re feeling fancy
This Is How I Do It (But Your Way Works Too)
- First off, preheat your oven to 350°F (175°C). Grease up your Bundt pan like it's going to stick for dear life—I'm generous with the cooking spray because my first try, half the bread was still welded to the pan (ah, memories).
- Pop open those biscuit cans. Each little biscuit gets chopped into sixths, kind of like you're prepping for a mini bread army. Put those in a big ol’ bowl.
- Now, mix in melted butter, minced garlic, and black pepper (and a bit of Italian herb if you’ve got it)—stir to coat all those dough nuggets. This is about the time I usually snag a little taste, just in case.
- Add the chopped chicken, mozzarella, and half the Parmesan. Toss everything until it’s all mixed up. Put on some music if you like—an 80s throwback playlist goes shockingly well with biscuit dough.
- Pour in the Alfredo sauce. You want everything lightly coated, not drowning. Actually, I find it works better if I add a little, mix, then add more—but do what feels right.
- Dump the whole glorious mess into the Bundt pan. Give it a gentle press down, but don’t squish too hard.
- Sprinkle the rest of the Parmesan on top (for that golden crown effect).
- Bake for about 35 to 40 minutes or until it’s deeply golden and bubbling. There will probably be cheesy goo around the edges—totally normal! Let it cool for at least 10 (okay, probably 15 if you don’t want it to fall apart) minutes before flipping out onto a plate. The tipping-out part is always tense; I tap the pan like I’m coaxing a genie, which seems to help. Or not. Who knows?
- Sprinkle chopped parsley and let it do its thing. If it looks a bit lop-sided, just call it "rustic." Works every time…
Stuff I Wish I’d Known the First Time
- If you forget to grease the Bundt pan (yuh-huh, I've done it), it’ll stick like superglue. Just eat straight form the pan with a fork. No shame in that.
- It seems a bit soggy right out of the oven; trust me, let it cool a bit. Actually, it tastes even better leftovers, once the sauciness soaks in.
- I once dumped in all the Alfredo at once and wound up with soup. Add a bit at a time if you like it on the less-gloopy side.
- The herbs are nice but not necessary. One time I forgot them entirely—nobody noticed.
Variations I’ve Tried (and a Couple Missteps!)
- Once swapped the chicken for cooked bacon bits and broccoli. Tasted a bit like pizza bread—kids loved it, partner less impressed.
- Tried with puff pastry... 50/50 on that one. It tasted fine but fell apart like nobody’s business. Maybe skip unless you’re into savory bread pudding vibes.
- Kicked up the Alfredo with a pinch of cayenne—accidentally did too much—whoops!—so go gentle if you try the heat route.
- Oh, using sun-dried tomatoes is actually pretty epic, but don’t go overboard.
What If You Don't Have a Bundt Pan?
Look, everyone on the internet insists you need a Bundt, but one night my Bundt was MIA (I think my neighbor borrowed it and never brought it back—thanks, Karen). I just used a deep 9 inch cake pan, and yeah, the presentation wasn’t quite as supermodel-perfect, but it baked up just fine. Even a regular loaf pan would work in a pinch—just shave 5 minutes off the bake time and peek in sooner.
How to Store (If There’s Leftovers… Right)
Okay, theoretically, Chicken Alfredo Monkey Bread should last 2–3 days in the fridge, wrapped tight. Just zap slices in the microwave for about 30 seconds and you’re golden. But honestly, in my family, leftovers never survived past breakfast the next day. I don’t recommend freezing it—the texture goes weird, kind of like eating a forgotten sandwich in a snowstorm. Just trust me; I've tried.
Serving Suggestions From My Table
We plop this on the table with a big green salad and maybe some roasted green beans (if I’m feeling virtuous). My uncle always pours a little extra Alfredo from this recipe on the side. And it’s weird, but cold leftovers with hot sauce and a cup of coffee tastes pretty awesome for breakfast.
Things I’ve Learned the Hard Way
- Let it cool before flipping. I once tried to speed things up and ended up with a sad cheesy landslide all over my kitchen—lesson learned.
- Mix the dough gently; over-mixing makes it tough. You want fluffy pulls, not biscuit rocks.
- Stick to a glass baking dish only if you have nothing else on hand, as it tends to stick more—consider lining it with parchment if you’re stuck.
A Few Random Questions Folks Have Actually Asked Me
- Can I make this ahead?
- Sure, you can assemble a few hours ahead and refrigerate. Pop it straight in the oven when you’re ready, maybe add 5 minutes to baking. But don’t leave it unbaked overnight—it gets soggy, and the dough’s not so happy.
- Can I make this gluten-free?
- Yes; there are some surprisingly good gluten-free biscuit doughs now (I used this one once for a celiac friend and it worked!). Just don’t expect the bread to rise as much.
- Can I use homemade Alfredo?
- Absolutely—here's a trustworthy recipe I like: Simply Recipes Alfredo. I must admit, on busy nights jarred is my best pal. Do what works for you.
- Should I add veggies?
- Go for it! Just chop 'em small and don’t add too many, or it’ll fall apart. Spinach and mushrooms worked out well for me once; bell peppers, not so much—they made it a bit watery.
- Can I freeze leftovers?
- I wouldn’t recommend it, honestly. The texture gets kind of odd, and who wants weird, spongy bread bites?
There you have it. Chicken Alfredo Monkey Bread: part snack, part meal, all comfort. If you try it, let me know how you riff on it—I’m always looking for the next happy accident in the kitchen.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 can (16 oz) refrigerated biscuit dough
- 1 cup Alfredo sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon Italian seasoning
Instructions
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1Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick spray or butter.
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2In a large bowl, combine shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, minced garlic, and Italian seasoning. Mix well.
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3Cut each biscuit dough piece into quarters. Gently flatten each piece and fill with about 1 tablespoon of the chicken mixture. Pinch to seal and roll into a ball.
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4Layer the filled dough balls evenly in the prepared bundt pan, drizzling melted butter over each layer.
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5Bake for 35 minutes or until the bread is golden brown and cooked through. Let cool for 10 minutes, then invert onto a serving plate.
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6Sprinkle with chopped parsley if desired. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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