Midnight Runs and Kitchen Creations

Two weekends ago, my husband and I decided to make a midnight run to Taco Bell. For the record, it is a mere five minutes from our apartment. It was freezing outside, and I've still not figured out whether or not it was the chilly night air or the excitement that had me giggling all the way out to his truck. We decided on the 99cent grillers. I decided on the Ranch Chipotle Chicken Griller. It was delicious!
The next morning I woke up in one of those moods. You know the one. You have a menu planned for the day, but you are feeling adventurous and want to try a new recipe. Crazy to me that I can feel this way when every recipe is new to me these days. Still, I began to wonder if I could make the griller. Without a way to grill it, I knew the answer was no. I did a mental recap of the ingredients in the kitchen and this is what I came up with. *Please bear with me. I don't use exact measurements unless I am following someone else's recipe.*

Spicy Ranch Chicken

 

Ingredients-

2 chicken breasts

butter

Pillsbury biscuits

Shredded Cheese

Tony Chachere's Original Seasoning

garlic salt

onion salt

chili powder

Seasonings

 

 

 

 

 

 

 

 

 



 





Casserole Ingredients

1. First, I bake our chicken breasts. I cook ours in a small baking dish with butter, a little water (to help prevent dryness), and seasoning. I sprinkle with garlic salt, onion salt, chili powder, and Tony Chachere's seasoning. I bake the chicken at 400 degrees for about 45 min.

 

Before Baking

2. When our chicken has baked, I remove it from the oven. I turn our oven down to 350 degrees at this point (following the biscuit cooking directions).

 

3. I spray our casserole dish with a non-stick spray first. I then lay the biscuit circles along the bottom of the dish, and press the circles firmly together to form one base.

4. I lightly cover the base in ranch dressing. (Too much softens the biscuits even after baking.)

5. I shred our chicken and then lay the pieces over the ranch dressing.

6. I cover the chicken in ranch dressing (again, just enough to cover).

7. I add a layer of shredded cheese, seasoning with Tony Chachere's seasoning & chili powder.

8. I bake the dish in the oven for 15 min. or until the biscuits begin to turn golden.   

 

My husband loves it. *I promise never to makes this for my family though if they come to dinner. They don't like ranch dressing.* :)
It's amazing what you can come up with after one midnight ride for a snack.