1 cup chopped cooked chicken
1 cup frozen broccoli florets, thawed and cut into small pieces
1 jar (15 oz.) Alfredo pasta sauce
1 can (16.5 oz.) refrigerated buttermilk biscuits
4 oz. block mozzarella cheese, cut into 16 cubes
2 tbsp. butter
1/2 cup panko crispy bread crumbs
1 tbsp. grated parmesan cheese
1/4 tsp. garlic powder
Chopped parsley, if desired
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.