Red Lobster Biscuit Chicken Casserole

Red Lobster Biscuit Chicken in a white bowl, featuring a golden Cheddar Bay biscuit topping over creamy chicken, peas, and carrots.

Red Lobster Biscuit Chicken Casserole

This Red Lobster Biscuit Chicken Casserole is a cozy, family-style dinner made with a creamy chicken filling and golden Cheddar Bay biscuit topping. It is perfect for busy nights when comfort food and kitchen memories are needed in under an hour.

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Course: Dinner

Cuisine: American

Keyword: Cheddar Bay biscuit chicken, chicken cobbler casserole, easy family dinner, one dish comfort meal, Red Lobster Biscuit Chicken

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 480kcal

Cost: $18

Equipment

9×13-inch baking dish Use a deep dish to prevent bubbling over
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Spoon or spatula

Ingredients

Chicken Filling

3 cups rotisserie chicken shredded or diced
16 oz frozen mixed vegetables no need to thaw
10.5 oz cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
0.5 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and black pepper

Biscuit Topping

1 package Red Lobster Cheddar Bay Biscuit mix
0.75 cup water or amount listed on package
0.5 cup shredded cheddar cheese optional for extra cheesy topping
2 tablespoon butter melted and mixed with seasoning packet

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, mix the rotisserie chicken, frozen vegetables, cream of chicken soup, sour cream, shredded cheddar cheese, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
Spread the creamy chicken mixture evenly into the prepared baking dish.
In a medium bowl, gently stir together the Cheddar Bay Biscuit mix and water until just combined.
Drop spoonfuls of the biscuit batter over the chicken filling and sprinkle with extra cheddar cheese if desired.
Brush or drizzle the melted butter mixed with the seasoning packet over the biscuit topping.
Bake for 30–35 minutes until the biscuit topping is golden and the filling is bubbling. Rest 5 minutes before serving.

Notes

This recipe is perfect for busy weeknights and cozy weekends.
You can swap the rotisserie chicken for leftover turkey or cooked ground chicken.
Cream of mushroom or cream of celery soup works well if you are out of cream of chicken.
Leftovers store well in the refrigerator for up to 3 days and reheat beautifully with a splash of broth.
For extra comfort, serve with a simple green salad or fresh fruit on the side.

This is one of those dinners my daughter Olivia always asks for again, and I know it will be one she remembers when she looks back at this cookbook someday.

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