Cheddar Bay Chicken Casserole
This red lobster cheddar bay chicken casserole with a creamy alfredo sauce will be your go to one pan casserole.
Servings: 6
Equipment
- 9x13 Baking Dish
- Measuring Cups and Tools
- Spoon
- Wire Whisk
- Saucepan Optional
- Saute Pan
- Metal Spatula or Tongs
- Large and Small Mixing Bowl
Ingredients
- 1 Box Red Lobster Cheddar Bay Biscuit Mix About 11.36oz
- 1-2 lbs. Chicken Breasts, Thighs or Tenders Seasoned To Your Preference
- 1 15oz Alfredo Sauce or 1 Can of Cream of Chicken Condensed Soup with ½ cup of milk
- ¾ cup Milk
- 1 cup Shredded Cheddar Cheese
- ¼ cup Butter (Melted)
- Neutral Oil or Pan Spray
Instructions
- Preheat oven to 400 degrees Fahrenheit.
Saute Chicken (Optional)
- In a fry pan brown each side of the seasoned chicken. It does not have to cooked through, it will be finished in the oven. Set aside.
Mix Red Lobster Biscuit Topping
- Open the biscuit mix box and set aside the herb topping packet.
- In a mixing bowl add the red lobster biscuit mix, cheddar cheese, and milk. Mix until combined. Set aside.
Layer The Bake
- In a 9x13 baking dish add the alfredo sauce or mixed condensed soup and milk evenly.
- Top with the seasoned chicken.
- Spoon on the biscuit topping. Spreading evenly as possible.
- Place in oven and bake uncovered for 25 minutes or until golden brown and bubbly. Make sure the chicken is cooked through to 165 degrees Fahrenheit.
Make The Butter Herb Topping
- Mix the herb packet with the melted butter. Set aside.
- Remove the finished bake from the oven and brush on the butter herb topping while it's hot. Let cool for about 10-15 minutes before serving. Enjoy.