Chicken Cobbler Red Lobster (Printable)

Creamy chicken casserole with mixed veggies and a fluffy cheddar biscuit topping using Red Lobster mix.

# What You'll 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 unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To:

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

# Expert Advice:

01 -
  • It transforms pantry staples and leftover chicken into a dish that tastes like you spent hours in the kitchen.
  • The Red Lobster biscuit topping adds a cheesy, garlicky twist that makes this way more exciting than traditional pot pie.
  • Its forgiving and flexible, so you can swap vegetables, use turkey instead of chicken, or even sneak in extra cheese without breaking a sweat.
02 -
  • Don't skip the resting time after baking, the filling needs a few minutes to set or it will be soupy when you scoop it.
  • Use low-sodium broth and taste the filling before adding extra salt, because the biscuit mix and soup already bring plenty of seasoning.
  • If your biscuit topping is browning too fast, tent the dish with foil for the last 10 minutes of baking.
03 -
  • Use rotisserie chicken from the deli counter, it's already seasoned and saves you from cooking and shredding raw chicken.
  • For an extra cheesy topping, sprinkle a handful of shredded cheddar on top of the biscuit batter before drizzling with the butter mixture.
  • If you don't have Red Lobster mix, use any cheddar biscuit mix and add a pinch of garlic powder and dried parsley to the batter.
Return