Muffin Tin Chicken Alfredo Biscuit Bombs Recipes

MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS

Muffin-Tin Chicken Alfredo Biscuit Bombs image

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.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 55m

Yield 16

Number Of Ingredients 10

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

Steps:

Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
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.
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.)
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.
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.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 420 mg, Sugar 3 g, TransFat 0 g

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