Remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the biscuits are golden brown on top, the cheese is melted and lightly browned in spots, and the Alfredo sauce is bubbling around the edges. If a biscuit in the center still looks doughy when you gently pull it apart with a fork, bake for an additional 5 minutes.
Let the casserole rest for about 5–10 minutes before serving. This gives the sauce a moment to settle and makes it easier to scoop out neat portions with plenty of biscuit, chicken, and sauce in each serving.
For picky eaters, keep the base as-is and simply leave off any extra seasonings or garnishes; the mild Alfredo and biscuits are usually kid-approved. If your family likes a bit more flavor and you don’t mind stretching beyond four ingredients at the table, you can sprinkle individual portions with dried Italian herbs, black pepper, or a little grated Parmesan. To make it feel a bit lighter, stir a handful of frozen peas or steamed broccoli into just half of the casserole before baking, so kids who prefer it plain can eat from the other side. You can also swap the mozzarella for cheddar or a pizza blend if that’s what you have on hand; it will still melt nicely, just with a slightly different flavor. For extra convenience on busy nights, assemble the chicken and Alfredo layer in the dish earlier in the day and refrigerate, then add the biscuit pieces and top cheese right before baking so the biscuits stay fluffy. Leftovers reheat well in the oven, covered with foil at 325°F until warmed through, and make an easy next-day lunch in small ramekins.
