1 cup chopped, cooked chicken
1 cup broccoli florets, cut into small pieces
1 jar Alfredo
1 can buttermilk biscuits
4 oz. block mozzarella cheese, cut into 16 cubes
2 tbsp. butter
1/2 cup panko bread crumbs
1 tbsp. grated parmesan cheese
1/4 tsp. garlic powder
Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
In medium bowl, mix chicken, broccoli and 1/2 cup of Alfredo sauce. Separate dough into half-biscuit layers (16 total). Press each biscuit into 3 1/2-inch round.
Place a heaping tablespoon of chicken mixture and one mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, pinching firmly at top to seal.
Microwave butter uncovered in a small bowl in 10-20 second intervals until melted. Stir in bread crumbs, parmesan cheese and garlic powder; mix well.
Roll each biscuit in mixture, lightly pressing dough, and place pinched side down in muffin cup. Poke the top of each biscuit twice for venting. Bake 18-24 minutes or until golden brown and biscuits are no longer doughy in center.
Cover remaining Alfredo in a bowl and microwave for 60-90 seconds, stirring halfway, until heated through.
Serve biscuits warm, with warm Alfredo for dipping.