Chicken Cobbler Red Lobster (Printable Version)

A cozy casserole featuring tender chicken, mixed vegetables, creamy sauce, and a fluffy cheddar bay biscuit crust.

# What You Need:

→ Chicken & Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt, adjust to taste

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons (1/2 stick) unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, dried thyme, black pepper, and salt. Spread evenly in the prepared baking dish.
03 - In a separate bowl, combine Red Lobster Biscuit Mix (reserve seasoning packet), milk, sour cream, and shredded cheddar cheese. Stir gently until just combined.
04 - Dollop spoonfuls of the biscuit mixture over the chicken filling. Spread gently, leaving gaps to allow steam to escape.
05 - Melt butter and stir in reserved biscuit seasoning packet. Drizzle evenly over the biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until the biscuit topping is golden and filling is bubbling.
07 - Let rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Pointers:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like a gift to yourself.
  • The biscuit topping is fluffy and buttery without the fuss of making biscuits from scratch.
  • You can throw it together with pantry staples and frozen vegetables, so there's no excuse to skip it.
02 -
  • Don't skip the rest time—five minutes sounds short, but it keeps the biscuits from falling apart on the plate and the filling from pooling everywhere.
  • Reserve that biscuit seasoning packet and mix it into the melted butter; it's the difference between decent biscuits and ones people remember.
  • If your biscuit topping starts browning too fast, cover the whole dish loosely with foil for the last 10 minutes of baking.
03 -
  • Keep the biscuit mix on hand—when life gets chaotic, this casserole becomes your secret weapon for looking like you tried much harder than you did.
  • Don't spread the biscuit topping all the way to the edges; a small border of visible filling around the rim helps the whole dish bake more evenly.
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