Can I make Chicken and Biscuit Cobbler ahead of time?

You can prep the ingredients ahead, but it works best baked fresh so the biscuit topping rises properly.

Can I use another kind of biscuit mix?

Yes, but the Red Lobster mix gives Chicken and Biscuit Cobbler its signature flavor. That is part of what makes it stand out.

Absolutely. A layer of shredded cheddar over the vegetables makes Chicken and Biscuit Cobbler even more comforting.

What vegetables work best?

Mixed vegetables are the easiest choice, but broccoli, peas, corn, or a custom blend all work well.

Why does the recipe say not to stir?

Because the layers need to stay separate. That is what helps the biscuit topping bake on top instead of disappearing into the casserole.

Is this really a Dump And Bake Chicken Dinner With Red Lobster Biscuits?

Yes, and that is a big part of its appeal. You layer, pour, bake, and serve. That simplicity makes Chicken and Biscuit Cobbler such a strong weeknight option.

Chicken and Biscuit Cobbler | Easy Chicken Cobbler Casserole

Description

A hearty, family-friendly chicken casserole with a rich, creamy base and a golden Red Lobster biscuit topping. It comes together fast, feeds a crowd, and tastes like classic comfort food made easier.

Ingredients

Scale

1 stick butter, melted
4 cups shredded chicken
1 (12 oz) bag frozen mixed vegetables
1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit Mix
2 cups whole milk
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken soup
Seasoning to taste, such as garlic powder, onion powder, and black pepper

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Instructions

Heat the oven to 375°F. Grease the sides of a large 9×13 baking dish so the casserole releases cleanly after baking.
Melt the butter and pour it into the bottom of the prepared dish. Spread it into an even layer so it covers the base of the pan.
Add the shredded chicken in a single layer over the butter. Try to distribute it evenly so each serving gets a fair amount of chicken.
Pour the frozen mixed vegetables over the chicken. Sprinkle on your preferred seasoning. Garlic powder, onion powder, and black pepper work especially well. Keep the salt light because the soup, broth, and biscuit mix already add plenty of seasoning.
In a medium bowl, whisk together the Red Lobster Cheddar Bay Biscuit Mix, the seasoning packet that comes in the box, and the whole milk. Stir until the mixture looks smooth and evenly combined. Pour this batter evenly over the vegetables. Do not stir.
Using the same bowl, whisk together the chicken broth and cream of chicken soup until the mixture is smooth. Pour it evenly over the biscuit layer. Do not stir again. The layers need to stay separate so the casserole bakes correctly.
Place the dish on the center rack of the oven and bake uncovered for 55 to 65 minutes, or until the top becomes a deep golden brown. In some ovens, the casserole may need the full baking time to finish properly. Check it near the end and keep baking until the biscuit layer looks fully cooked and richly browned.
Remove the casserole from the oven and let it rest for about 10 minutes before serving. This short rest helps the sauce thicken slightly and makes the casserole easier to serve.

Notes

For a cheesier version, sprinkle one to two cups of shredded cheddar over the vegetables before adding the biscuit mixture.
Let the casserole bake long enough for the biscuit topping to rise and turn a deep golden brown.
Keep the added seasoning modest because several ingredients already contain salt.
Frozen broccoli can stand in for the mixed vegetables if you want a different flavor.
Rotisserie chicken works well, but any cooked shredded or chopped chicken can be used.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner