Post by Kathy on Aug 28, 2016 16:29:27 GMT
Cheddar Bay Chicken Bake
I was so excited to make this because I love Red Lobsters Cheddar Bay Biscuits but I was a little disappointed with the outcome of this recipe! The only reason I say that is because it was to "bready" for my liking! To much going on with the biscuit mix and it was over powering everything else! The taste of the biscuit topping in my opinion was nothing like the biscuits they serve in Red Lobster or if you just bake them alone! That being said it was a good meal! We simply removed the topping and the chicken breast in marinara sauce was delicious! We even decided to make it again but make the biscuits on the side for the perfect meal!
Other than marinating my chicken and adding spice to the marinara it was made as directed! You can find the original recipe and directions on REAL HOUSE MOMS realhousemoms.com/cheddar-bay-chicken-bake/
½ cup Zesty Italian Salad Dressing
1 pound boneless skinless chicken breasts
1 box Red Lobster Cheddar Bay Biscuit mix
¾ cup cold water
½ cup shredded cheddar
½ cup green onions, chopped
12 ounces marinara sauce
1 Tablespoon Dry Italian Salad Dressing seasoning mix
½ cup butter, melted
Pour Italian Salad Dressing into a large Ziploc bag and add thawed chicken. Marinate 2 hours. Remove chicken and discard marinade.
In a large, sprayed skillet over medium high heat, brown the chicken breasts 4 minutes per side, or until no longer pink in the center.
In a bowl, combine the biscuit mix (not seasoning packet) with water, cheddar cheese and green onion. Mix well. Set aside.
In a sprayed 9x13 pan, layer the marinara sauce sprinkling with dry Italian seasoning mix, chicken breasts and prepared biscuit mix. Spoon the biscuit mix over the chicken breasts to cover completely.
Bake at 400° for 25 minutes or until biscuit mix is done and golden brown. You can test by sticking a toothpick in the center and if it comes out clean it is done.
Combine the melted butter and seasoning packet from the biscuit mixture and brush over the top of the casserole.
Allow to cool for 5-10 minutes and serve.
