Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust
Creamy and delicious Chicken, Bacon Alfredo baked on a garlicky, buttery crust made from Red Lobster Cheddar Bay Biscuit Mix
Servings 6
Ingredients
- 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix
- 1/2 Cup Grated Cheddar Cheese
- 3/4 Cup Cold Water
- 2-3 tbsp Olive Oil for spreading the dough out
- 4 tbsp Butter
- 8 oz Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders Blackened Seasoning or any kind of seasoning you like
- 1 tbsp Olive Oil
- 8 oz Cooked, Crumbled Bacon
- 14.5 oz Jar of Alfredo Sauce you will only use about 1/2 of it
- 3-4 Cups Freshly grated Mozzarella Cheese
- Dried Parsley Flakes optional as a garnish
Instructions
- Preheat the oven to 425 degrees
- Mix the biscuit dough with the water and cheese. Spray a 10x15 rimmed baking sheet with cooking spray or cover with parchment paper.
- Rub some of the olive oil in your hands and spread the dough out onto the pan. (You may need to reapply the oil a couple times, but just keep working at it and the dough will spread. YOU DO NOT NEED ANOTHER BOX!)Prebake it for about 10 minutes.
- Season the chicken with the Kinders seasoning. Heat the oil in a skillet over medium heat and cook the chicken for about 4-5 minutes per side or until fully cooked. Let it rest for a couple minutes then cut it into bite sized pieces.
- Mix the melted butter with the seasoning packet included in the box and brush on the crust. Top it with the Alfredo sauce. I used about half the bottle but you can use as much as you want. Top that with about 2 cups of the mozzarella cheese, then the chicken and bacon.
- Top it all off with one more cup of cheese and bake for another 12-15 minutes or until the cheese is golden brown and bubbly. Serve hot and enjoy!