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Cheddar Bay Chicken Bake

A comforting chicken dish topped with a fluffy cheddar biscuit, perfect for gatherings or cozy family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (or chicken thighs) Chicken breasts are leaner, but thighs add tenderness.
  • 1 box Red Lobster Cheddar Bay Biscuit mix Adds incredible flavor to the bake.
  • 3/4 cup water Adjust based on desired biscuit consistency.
  • 1/2 cup shredded cheddar cheese Freshly grated for best melting.
  • 1/2 cup chopped green onions Adds flavor and color.
  • 1 cup marinara sauce Use your favorite variety; homemade recommended.
  • 1/2 cup melted butter Must be melted and slightly cooled before adding.
  • 1 packet Cheddar Bay Biscuit seasoning Included in the box.
Garnish (Optional)
  • chopped fresh parsley or additional green onions For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Spray a 9×13-inch baking dish with non-stick cooking spray.
  3. Sauté the chicken breasts in a skillet over medium heat for about 8 minutes, or until fully cooked.
Biscuit Preparation
  1. Mix the Cheddar Bay Biscuit mix with water, shredded cheddar cheese, and chopped green onions until well combined.
Assembly and Baking
  1. Spread the marinara sauce evenly on the bottom of the prepared baking dish.
  2. Place the cooked chicken breasts over the marinara.
  3. Spoon the biscuit batter over the chicken, spreading gently.
  4. Bake uncovered for about 25 minutes, or until the biscuit topping is golden.
  5. Brush melted butter combined with the seasoning over the biscuit topping immediately after baking.
  6. Let the dish rest for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can also freeze for up to 3 months. Try customizing with veggies or different cheeses.