Cheddar Bay Chicken Bake
Tender chicken breasts in marinara are topped with buttery Red Lobster cheddar bay biscuits for an amazingly simple one-dish meal!
Author: Danielle Green
Recipe type: Entree
1 box. Red Lobster Cheddar Bay Biscuit mix
¾ c. cold water
½ c. shredded cheddar
½ c. green onions, chopped
1 lb. boneless chicken breasts
12 oz. marinara
½ c. butter, melted
Saute the chicken breasts for 8 minutes, or until no longer pink in the center.
Meanwhile, combine the biscuit mix with water, cheddar and green onion. Set aside.
In a sprayed 9×13 pan, layer the marinara, chicken breasts and prepared biscuit mix. Spoon the biscuit mix over the chicken breasts to cover completely.
Bake at 400° for 25 minutes.
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.
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BBQ Chicken COBB Salad with Cilantro Lime Ranch Dressing
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A southwestern style COBB salad with BBQ chicken and a creamy cilantro and lime ranch dressing.
4 strips bacon
1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
1/2 cup bbq sauce
6 cups lettuce, sliced
1 cup tomato, diced
1 cup black beans
1 cup corn (~2 ears), preferably grilled or charred
1 large avocado, diced
4 hardboiled eggs, diced
1/4 cup feta, crumbled
1/4 cup green onions, sliced
1/4 cup cilantro, torn
1/4 cup cilantro lime ranch dressing
Cook the bacon in a pan until crispy, about 10 minutes, before setting aside on paper towels to dream.
Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
Assemble the salad and enjoy!