Directions
- 1Preheat your oven to 375°F.
- 2Place the chicken tenderloins in a greased 9x13-inch baking dish.
- 3Season evenly with sweet BBQ rub, ranch seasoning, paprika, salt, and pepper.
- 4Bake for 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- 5Remove the chicken from the oven and shred or chop into bite-sized pieces.
- 6Return the chicken to the baking dish.
- 7Add the cream of chicken with herbs, sour cream, and 1 cup of the shredded cheddar cheese to the chicken.
- 8Stir until everything is well combined and spread evenly in the dish.
- 9In a separate bowl, combine the Cheddar Bay Biscuit Mix with ¾ cup water and ½ cup of the shredded cheddar cheese.
- 10Stir just until mixed.
- 11Spoon or spread the biscuit mixture evenly over the top of the chicken mixture.
- 12Increase the oven temperature to 425°F.
- 13Bake for 15 minutes, or until the biscuit topping is golden brown.
- 14While the casserole is baking, melt ⅓ cup butter and mix in the seasoning packet from the biscuit mix.
- 15After the initial 15 minutes of baking, remove the casserole and brush or pour the butter mixture evenly over the biscuit topping.
- 16Return to the oven and bake for an additional 5–7 minutes, until the top is beautifully golden and cooked through.
- 17Let cool slightly before serving.
- 18Scoop, serve, and enjoy that creamy, cheesy, buttery goodness!
Ingredients
- 1 lb chicken tenderloins (tendons removed, if desired)
- 1 2 tablespoons sweet BBQ rub
- 1 tablespoon ranch seasoning
- 1 teaspoon paprika
- to taste Salt and pepper
- 8 oz mild cheddar cheese, freshly shredded (divided)
- 1 10.5 oz can cream of chicken with herbs
- 8 oz sour cream
- 1 box Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
- 0.75 cup water
- 0.33 cup butter, melted
Equipment
oven9x13-inch baking dishseparate bowl
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