The key to this dish lies in selecting fresh, quality ingredients that meld beautifully together. I always recommend choosing good-quality cooked chicken—whether it’s rotisserie from your local market or leftover roast chicken from Sunday dinner. For the Alfredo sauce, homemade is ideal if you have a little time, but a high-quality jarred sauce works just fine for busy nights. And of course, the biscuit dough is what makes this dish playful and perfect for sharing. Feel free to swap out mozzarella for provolone or Parmesan for Romano in the cheese mix, depending on what you have on hand.

• 3 cups cooked, shredded chicken (rotisserie or leftover roast)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 jar (about 15 oz) Alfredo sauce or 1 ½ cups homemade Alfredo sauce
• 2 cans refrigerated biscuit dough (10-count each)
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
• Salt and freshly ground black pepper, to taste
• Optional: chopped fresh parsley for garnish