Tender chicken breasts in marinara are topped with buttery Red Lobster cheddar bay biscuits in this Cheddar Bay Chicken Bake. It’s an amazingly simple one-dish meal the whole family will love!
Cheddar bay biscuits are the sole reason I go to Red Lobster. Those tender biscuits loaded with cheese and butter, piping hot right out of the oven, are pretty much the best thing since sliced bread! I have tried lots of copy cat recipes, but they never quite live up to the restaurant version. Recently Red Lobster released a box mix for Cheddar Bay Biscuits and it is the closest I have ever tasted to the real thing.
This recipe is so simple and flavorful that your family will be begging for more! Saute up a few chicken breasts and layer them with your favorite marinara sauce. Top that with the Cheddar Bay Biscuit mixture and pop in the oven for 25 minutes for a delicious dinner that will fly off the table. It’s one of my family’s favorite easy casserole recipes!
Sadly, I could probably eat just these biscuits for a meal, but I thought some chicken for protein might be a good idea. 😉 You could also toss some vegetables in with the chicken, such as onions and broccoli for a complete one-dish meal.
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Cheddar Bay Chicken Bake
Ingredients
- 1 box. Red Lobster Cheddar Bay Biscuit mix
- 3/4 c. cold water
- 1/2 c. shredded cheddar
- 1/2 c. green onions chopped
- 1 lb. boneless chicken breasts
- 12 oz. marinara
- 1/2 c. butter melted
Instructions
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Saute the chicken breasts for 8 minutes, or until no longer pink in the center.
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Meanwhile, combine the biscuit mix with water, cheddar and green onion. Set aside.
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In a sprayed 9x13 pan, layer the marinara, chicken breasts and prepared biscuit mix. Spoon the biscuit mix over the chicken breasts to cover completely.
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Bake at 400° for 25 minutes.
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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.
More hearty dinner ideas!
Three Cheese Bacon & Jalapeño Pasta
BBQ Chicken Twice Baked Potatoes
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Mary Marlene Freed says
Sounds like good dish to take to our club meetings we meet once a month..
Cheryl Barker says
I just happen to have a box of the Cheddar Bay Red Lobster Bisquit Mix. I had shredded a lb of chicken breasts on Sunday to use during the week. I didn’t have marinara or spaghetti sauce. What I had and combined was a can of Goya Fiesta Baked Beans with Jalapeños, half a jar of Mrs. Renfros Black Bean Salsa, a can of kernel corn, salt and pepper and Goya Adobo Seasoning. I mixed all of that up for the first layer. Added the chicken layer and about a cup of sharp cheddar cheese. Then added the Bisquit mix prepared as directed.
Delicious! Thank you so much for your recipe. I can think of all kind of combinations to make.
Carolyn Wood says
I was just thinking about using shredded rotisserie chicken and saw your message
sounds great.
Stephanie @CopyKat.com says
What a great way to use those biscuits. Your casserole looks positively scrumptious.
Kathleen Fries says
I’m looking forward to trying the Cheddar Bay Chicken Bake this week. How can you go wrong with those biscuits? After that, I think I may try subbing Alfredo sauce for the marinara and see how that turns out.
Julie K says
Mmmmmm…..alfredo would be fab in this recipe!
Mary says
I enjoyed the Cheddar Bay Chicken Bake. Easy recipe to follow.
Rena says
This sounds delicious. I want to try this with Alfredo sauce as well.
MARGARET says
I’M ALWAYS LOOKING FOR SIMPLE MEALS. THANKS FOR SHARING!
felicia | Dish by Dish says
Hi Aubrey!
I’d love to include your chicken casserole in a casserole round up I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (https://realhousemoms.com/cheddar-bay-chicken-bake/)?
Thanks so much!
felicia
Julie K says
Of course!
Lindsey says
Could you try these with bone in skinned chicken thighs?
Danielle G says
Hey Lindsey, if you are using bone in thighs, they will need much more cooking time, so I don’t think that would work well.
Brooke says
Made this tonight. It was definitely a quick, easy, and tasty meal. I didn’t have any green onion, I’m sure it’s good with that-but it was also fine without. I added broccoli (just a freezer steamable bag), and about 1/4 cup chopped onion to the casserole as was suggested for veggies, and we loved those additions. The only thing I would do differently next time is cut the chicken into cubes. Thanks for this easy recipe.
Paige says
The box I have is 3 portion bags of 10 biscuits each…is that what you mean by using a whole box? That’s enough dough for 30 biscuits & seems like way too much!
Julie @Real Housemoms says
You’ll want to use one of the portion bags,enough for 10 biscuits.
MaryAnn says
Are you kidding??? lmao!
Donna Stone says
I would love to bake this, I am preparing and freezing meals for my sick, elderly in-laws and would like to know if you can make and freeze this, take out to thaw later, and then bake according to the directions? I don’t want the biscuit mix to be soggy. Thanks, Donna
Shannon says
Has anyone ever tried with Alfredo sauce instead of marinara? Just curious was thinking about trying it!
Julie @Real Housemoms says
That sounds super delicious Shannon. I’d definitely try it!
Angela Schaffer says
Shred chicken, can of cream of mushroom, can of corn , Alfredo sauce, can of rotel
Husband loved it
Sandi Minerds says
I’m in Australia and I haven’t seen those biscuits around. Can you please give me a substitute to use please. Am really looking forward to making this yummy meal.
Thanks in advance. Sandi 🙂
Julie @Real Housemoms says
Hi Sandi! You can skip the store bought mix and make your own biscuit topping with this recipe from our team: http://www.whitelightsonwednesday.com/red-lobster-cheddar-bay-biscuit-knock-offs/
Cindy says
Great recipe. I used cooked penne pasta to the marinara sauce. I also used shredded chicken I made in crock pot. Really 😋 tasty. Will be a favorite. Sending to my daughter