Save It There's something about a casserole that just works on a Tuesday night when nobody's in the mood to think too hard about dinner. I stumbled onto this chicken cobbler during one of those evenings when my fridge held exactly three things I could work with: a rotisserie chicken, a can of soup, and a box of those Red Lobster biscuit mixes I'd grabbed on impulse. What emerged from the oven wasn't fancy, but it was warm, golden, and somehow better than the sum of its lazy parts.
I made this for my neighbor once when her son came home from college, and the way he went back for thirds said more than any compliment ever could. She later told me she's made it at least a dozen times since, which means I accidentally created something that became part of someone else's comfort food rotation. That's the quiet victory of a good casserole.
Ingredients
- Cooked, shredded chicken (2 cups): Use rotisserie for zero effort, canned if you're in a pinch, or leftovers from last night's dinner. The beauty is that the filling's cream-based sauce masks any slight dryness.
- Frozen mixed vegetables (1 cup): Don't thaw them first; they'll cook perfectly in the hot filling and add pops of color and texture.
- Condensed cream of chicken soup (1 can, 10.5 oz): This is your flavor backbone and sauce foundation, so don't skip it or swap it for broth alone.
- Low-sodium chicken broth (1 cup): Keeps the filling pourable and prevents the biscuits from sitting on a thick, gluey base.
- Garlic powder, dried thyme, black pepper, salt (1/2 teaspoon each): These quiet seasonings let the biscuits' flavors shine without overpowering.
- Red Lobster Cheddar Bay Biscuit Mix (1 package, 11.36 oz): Save that seasoning packet that comes inside; it's essential for the butter drizzle on top.
- Whole milk (3/4 cup): Thinner than cream, thicker than water, and just right for a tender crumb.
- Sour cream (1/2 cup): Adds tang and keeps the biscuits moist and slightly fluffy instead of dense.
- Shredded cheddar cheese (1 cup): Mixed into the dough for extra richness; use a good melting variety.
- Unsalted butter, melted (4 tablespoons): Carry the seasoning packet's flavors right onto the golden top.
- Fresh parsley (2 tablespoons, optional): A sprinkle at the end adds freshness and a tiny restaurant touch.
Instructions
- Heat your oven and prep:
- Set the oven to 375°F and grease a 9x13-inch dish generously so nothing sticks. You'll want everything ready to go because once the filling's mixed, you're going straight into assembly.
- Build the chicken filling:
- Toss the shredded chicken, frozen vegetables, cream of chicken soup, broth, and all your seasonings into a large bowl. Mix until the vegetables are scattered throughout and everything looks creamy and cohesive, then spread it into the baking dish in an even layer.
- Make the biscuit dough:
- In a separate bowl, whisk together the dry biscuit mix with the milk, sour cream, and cheddar cheese until just barely combined. Overmixing makes tough biscuits, so stop the second you don't see streaks of dry mix anymore.
- Top the filling:
- Drop spoonfuls of the dough over the filling like you're dotting it with clouds, then use a spatula to gently nudge them into an even layer. Leave a few tiny gaps so steam can sneak through.
- Add the magic topping:
- Stir that seasoning packet into the melted butter until it's fragrant and evenly distributed, then drizzle the whole thing evenly over the biscuits. This step is what makes them taste like the real thing.
- Bake until golden:
- Slide into the oven for 35 to 40 minutes, watching until the biscuit topping turns a deep golden brown and you can see the filling bubbling at the edges. The longer you bake, the more pronounced that buttery flavor becomes.
- Rest before serving:
- Let it sit for 5 to 10 minutes straight from the oven so the filling sets slightly and everything becomes easier to scoop. This rest time is your friend, so don't skip it.
Save It My sister called one night just as I was pulling this out of the oven, and she could hear the sizzle through the phone. By the time I finished describing it, she'd looked up the recipe on her end, and we made a plan to cook it together the following Sunday. Sometimes the best moments in the kitchen aren't about the dish itself, but about wanting to share it.
Why This Works as a Weeknight Dinner
A good casserole is honest food, and this one doesn't pretend to be anything fancier than what it is: deeply satisfying, forgiving, and ready to feed hungry people without fuss. The biscuit mix does most of the thinking for you, the filling comes together in one bowl, and the oven handles the rest. It's the kind of meal that works whether you're cooking for your family or for guests who showed up hungrier than expected.
How to Make It Your Own
The foundation of this recipe is flexible enough to bend toward what you love. A diced onion and a few cloves of garlic sautéed in butter before mixing into the filling add depth that elevates the whole thing. Crumbled bacon stirred into the biscuit dough, fresh herbs scattered across the filling, or even a swap to turkey instead of chicken all feel natural here.
Storage and Reheating
This casserole keeps beautifully in the fridge for up to three days, and it actually tastes better as the flavors settle and deepen. Reheat it covered with foil at 350°F for about 15 minutes so the biscuits stay tender and don't dry out in a scorching oven.
- You can even assemble it the morning of and bake it that evening; just add a few extra minutes to the baking time if it goes straight from the fridge to the oven.
- Frozen portions thaw slowly in the fridge overnight and reheat surprisingly well, making this an excellent candidate for meal prep.
- Leftovers are often better the next day when you're standing in front of an open fridge and hoping something good is waiting.
Save It This is the kind of meal that becomes part of your regular rotation without you planning for it to happen. Make it once and you'll find yourself reaching for it again.
Common Questions About Recipes
- → What type of chicken works best for this dish?
Cooked, shredded chicken like rotisserie or canned chicken works well for even texture and flavor distribution.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables such as peas, carrots, corn, and green beans can be used, but adjust cooking time accordingly.
- → How do I make the biscuit topping fluffy?
Gently stir the biscuit mix with milk, sour cream, and cheese without overmixing to maintain a light, tender texture after baking.
- → Is there a way to add extra flavor to the filling?
Sautéing diced onion and garlic before mixing them into the filling enhances depth and aroma.
- → Can I prepare this dish ahead of time?
Assemble the casserole and refrigerate before baking; allow extra baking time if chilled.