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Our take on a steakhouse favorite! It all starts with tender, chicken breast topped with thick cut bacon, sautéed mushrooms, then smothered in a honey-Dijon sauce and covered in medium cheddar cheese. When you plate this entree, be sure to spoon the extra sauce over your chicken (and rice) and dig in!
This week we are including side options for the best meal experience for you and your family’s tastes! Choose TWO sides for this complete meal kit:
Twice Bake Potatoes are one of our favorite Take & Bake sides because they were made for re-heat and best served warm - fresh out of your oven!
We bake russet baking potatoes with course Kosher salt until they “give” ever so slightly when squeezed in the oven. We then rapid chill and scoop out all of the delicious, fluffy potatoes then whip in melted browned butter, sour cream, copious amounts of cheddar cheese, chives, and Applewood smoked bacon. The empty potato shells get over stuffed with this loaded situation and topped with more cheese!
Rice Pilaf with Toasted Orzo - Our classic rice pilaf with toasted orzo pasta and fresh herbs.
Harvest Vegetables - If you love roasted veggies, this twist on vegetables is for you! We take sweet potatoes & brussels sprouts and toss in olive oil, sprinkle with Chad’s Vegetable Seasoning blend then roast on a sheet pan in the oven until perfectly tender. We then toss with a roasted garlic and honey glaze which adds a sweet-savory pop of flavor. Reheating is a breeze- pop in your oven until warm.
Seven Layer Salad - This fresh seven layered garden salad offers all of the flavors and textures you can expect from one dish. A bed of iceberg lettuce kicks off the first layer, then it is piled high with salad peas (my mother’s recipe), grated carrots and yellow squash, broccoli, cauliflower, a creamy dressing, and topped with grated medium cheddar cheese and bacon.