Chicken Cobbler Cheddar Biscuit (Printable Version)

Hearty casserole blending tender chicken, creamy sauce, veggies, and a fluffy cheddar biscuit topping.

# What You Need:

→ Chicken and 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 Make It:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Combine chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, pepper, and salt in a large bowl. Stir thoroughly and transfer to the baking dish, spreading evenly.
03 - In a separate bowl, mix Red Lobster Biscuit Mix (reserve seasoning packet), milk, sour cream, and cheddar cheese until just combined.
04 - Spoon biscuit mixture evenly over the filling, gently spreading to cover while leaving a few steam gaps.
05 - Stir reserved biscuit seasoning into melted butter and drizzle evenly atop biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until topping is golden brown and filling bubbles.
07 - Let rest 5 to 10 minutes before serving. Optionally garnish with chopped parsley.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering something all day.
  • The biscuit topping gets impossibly fluffy and tender while staying crispy on the edges, which somehow feels like magic.
  • One dish feeds a crowd, and there's something deeply satisfying about serving comfort food that people actually ask for seconds of.
02 -
  • Do not overmix the biscuit batter or you'll end up with dense, tough biscuits instead of those fluffy ones you're after.
  • The seasoning packet in the biscuit mix box is precious—don't throw it away or forget to use it, because that's where most of the signature flavor lives.
  • If your filling looks a little loose before baking, that's okay; the biscuits will soak up excess liquid and firm everything up as they cook.
03 -
  • If you're making this ahead, assemble everything in the baking dish, cover it, refrigerate for up to 24 hours, then add 5 to 10 minutes to the baking time straight from cold.
  • The filling should be hot and gently bubbling around the edges when you pull it from the oven—this is how you know everything underneath is cooked through.
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