Save I threw this together on a rainy Tuesday when the pantry was looking bare and everyone was cranky. I had some leftover chicken, a box of that Red Lobster biscuit mix my sister-in-law swore by, and a desperate need for something warm and filling. What came out of the oven surprised all of us—bubbling, golden, impossibly cozy. Now it's the dish I make when I need comfort without the fuss.
The first time I served this, my youngest asked if we were having it again tomorrow. My husband, who usually picks at casseroles, went back for seconds without a word. I realized then that this wasn't just dinner, it was the kind of meal that makes everyone linger at the table a little longer.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my go-to for speed, but canned works beautifully and tastes just as tender once it mingles with the sauce.
- Frozen mixed vegetables: No chopping required, and they release just enough moisture to keep the filling from drying out.
- Condensed cream of chicken soup: This is the backbone of the creamy sauce, I've tried making it from scratch and honestly, the canned version is just as good here.
- Low-sodium chicken broth: It loosens the soup into a silky, spoonable consistency and lets you control the salt level.
- Garlic powder, dried thyme, black pepper, salt: Simple seasonings that build warmth without overpowering the biscuit topping.
- Red Lobster Cheddar Bay Biscuit Mix: The secret weapon, it brings cheesy, garlicky magic and saves you from making biscuits from scratch.
- Whole milk: Adds richness to the biscuit dough and helps it bake up tender and fluffy.
- Sour cream: A trick I stumbled on that makes the biscuit topping almost cake-like in texture.
- Shredded cheddar cheese: Extra cheese folded into the dough means pockets of melty goodness in every bite.
- Unsalted butter, melted: Mixed with the seasoning packet and drizzled on top, it creates that shiny, golden crust we all crave.
- Fresh parsley: Optional, but a sprinkle at the end makes it look like you really tried.
Instructions
- Prep your dish:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish generously. This prevents sticking and makes cleanup so much easier.
- Build the filling:
- In a large bowl, mix the chicken, frozen vegetables, soup, broth, and seasonings until everything is evenly coated and creamy. Spread it into the dish, smoothing the top so the biscuit layer sits evenly.
- Make the biscuit topping:
- In another bowl, stir together the biscuit mix (save that seasoning packet), milk, sour cream, and cheddar just until combined. It should be thick and a little lumpy, overmixing will make it tough.
- Top the casserole:
- Drop spoonfuls of biscuit batter over the chicken mixture, spreading gently to cover most of the surface but leaving a few small gaps. This lets steam escape and keeps the topping from getting soggy.
- Season and bake:
- Melt the butter, whisk in the reserved seasoning packet, and drizzle it all over the biscuit layer. Slide it into the oven and bake uncovered for 35 to 40 minutes, until the top is deeply golden and the filling bubbles at the edges.
- Rest and serve:
- Let the cobbler sit for 5 to 10 minutes before scooping. This helps the filling thicken up and makes serving much neater.
Save One evening, I made this for a friend who'd just had a baby, and she texted me later asking for the recipe. She said it tasted like a hug. That's when I knew this wasn't just easy, it was the kind of food that shows up for people when they need it most.
Flavor Boosters
If you have an extra few minutes, sauté a small diced onion and a couple cloves of minced garlic in butter before mixing them into the filling. It adds a sweet, savory depth that makes the whole dish feel more homemade. I've also tossed in crumbled bacon or a handful of chopped fresh herbs like dill or chives, and both were hits.
Swaps and Adjustments
Leftover turkey works just as well as chicken, especially around the holidays. For a lighter version, swap in low-fat milk and reduced-fat cheese, the flavor stays rich and the texture hardly changes. If you're feeding a smaller crowd, halve the recipe and bake it in an 8x8-inch dish, just check it a few minutes early.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. The biscuit topping softens a bit after storing, but it still tastes wonderful.
- Let the cobbler cool completely before covering and refrigerating
- Reheat gently to avoid drying out the chicken filling
- You can freeze portions for up to a month, thaw overnight before reheating
Save This is the kind of recipe that earns its place in your regular rotation without trying too hard. It's warm, reliable, and always welcome at the table.
Recipe Q&A
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well, providing tender, pre-cooked meat that blends easily with the creamy vegetable filling.
- → How can I make the biscuit topping crispier?
To achieve a crispier topping, bake uncovered until the edges turn golden brown and bubbling appears on the filling beneath.
- → Are frozen mixed vegetables suitable for the filling?
Frozen mixed vegetables like peas, carrots, corn, and green beans are ideal, adding color and texture without extra prep.
- → Can I add herbs or bacon to enhance flavor?
Yes, finely chopped fresh herbs or cooked bacon bits mixed into the topping or filling can enrich the flavor profile.
- → What is a good substitute for the Red Lobster Biscuit Mix?
Any savory biscuit mix or homemade biscuit dough with cheddar cheese can be used to create a similar fluffy topping.
- → Is it necessary to let the dish rest before serving?
Allowing it to rest for 5–10 minutes helps the filling set slightly, making it easier to serve and enhancing the overall texture.