Red Lobster Biscuit Chicken Casserole

Name: Red Lobster Biscuit Chicken Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons butter; 1/4 cup chopped onion; 1–2 cloves garlic, minced; 3 tablespoons flour; 2 cups chicken broth or bouillon and water; 1/4 cup heavy whipping cream; 2 cups cooked shredded chicken; 12 ounces frozen mixed vegetables; Salt and black pepper, to taste; 1 box Red Lobster Cheddar Bay Biscuit Mix; 1/2 cup shredded sharp cheddar cheese (for biscuit mix)

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There’s something magical about casseroles—they bring together flavor, warmth, and that nostalgic “home-cooked” feeling in a single baking dish. I still remember the first time I tasted a version of this Red Lobster Biscuit Chicken Casserole at a family potluck. It was one of those dishes that made the whole room go quiet after the first bite. Creamy chicken and vegetables, topped with cheesy, golden Red Lobster-style biscuits—it was love at first taste. What makes this recipe so perfect, especially for beginner cooks, is how simple and forgiving it is. You don’t need fancy equipment or culinary experience. With a few pantry staples and a store-bought biscuit mix, you can create a hearty, satisfying, and quick meal that feels like a hug on a plate. Plus, it’s a great way to use up leftover chicken or veggies while staying on track with your goal of preparing quick and healthy meals.

Why This Recipe is Special

This dish puts a fun and flavorful spin on the classic chicken pot pie, using Red Lobster Cheddar Bay Biscuit mix as the golden crust. It skips the usual canned soups for a homemade creamy filling, giving it a fresher, more wholesome feel. It’s ideal for anyone looking for an easy sheet pan dinner with rich flavors and minimal prep. You can also customize it endlessly—swap in your favorite vegetables, make it vegetarian, or even go gluten-free. It’s comfort food, reimagined with simplicity and convenience in mind.

Ingredients and Preparation

Butter
Used to sauté the aromatics and as the base of the roux, butter adds richness and helps develop a flavorful sauce.

Onion (chopped)
Brings sweetness and depth to the filling, creating a savory foundation.

Garlic (minced)
Adds aromatic sharpness and balances the creamy textures. If you’re out of fresh garlic, garlic powder will do in a pinch.

Flour
Thickens the sauce, giving it that creamy pot pie texture without relying on pre-made soup.

Chicken Bouillon or Broth
Adds savory, umami flavor. Either bouillon and water or pre-made broth works well here.

Heavy Whipping Cream
Boosts the creaminess of the sauce, making it luxurious and comforting.

Cooked Chicken (shredded)
Provides protein and heartiness. Rotisserie chicken is the easiest option, but any cooked chicken (even leftover turkey) works great.

Frozen Mixed Vegetables
Adds color, nutrients, and texture. Common blends include peas, carrots, corn, and green beans. Fresh or canned veggies are great alternatives.

Salt and Black Pepper
Simple seasonings to enhance and balance the dish.

Red Lobster Cheddar Bay Biscuit Mix
The star of the topping—fluffy, cheesy, and packed with flavor.

Sharp Cheddar Cheese (shredded)
Mixed into the biscuit dough to amp up the cheesy goodness.

Alternative Suggestions:

For a vegetarian version, use plant-based broth and skip the chicken.

For gluten-free, opt for gluten-free biscuit mix and use cornstarch instead of flour.
Use any leftover meat or veggies you have—this recipe is extremely flexible.

Step-by-Step Instructions

Step 1
In a small saucepan over medium-high heat, melt butter and sauté the chopped onion and garlic until tender and fragrant. Be careful not to brown the garlic, as it can turn bitter.

Step 2
Sprinkle flour into the pan and stir continuously until it forms a paste and begins to lightly brown. This step is crucial for eliminating the raw flour taste and developing a rich roux.

Step 3
Slowly pour in the chicken broth while stirring. Bring the mixture to a gentle boil and cook for 2–3 minutes until it thickens to a creamy consistency.

Step 4
Remove the sauce from heat and stir in the heavy cream. This will smooth out the texture and add extra richness.

Step 5
In a greased 11×7 baking dish (or 9×13 for a thinner layer), spread the cooked shredded chicken evenly along the bottom. Top it with an even layer of frozen mixed vegetables.

Step 6
Pour the creamy sauce over the chicken and veggies, using a spoon to gently mix and coat everything evenly.

Step 7
Prepare the Cheddar Bay Biscuit mix according to the package instructions. Fold in shredded cheddar cheese but be careful not to overmix—it’s okay if the dough looks slightly lumpy.

Step 8
Drop spoonfuls of biscuit dough evenly across the top of the filling. Leave small gaps between them to allow the biscuits to expand and brown properly.

Step 9
Bake in a preheated oven at 425°F for 14–16 minutes, or until the biscuits are golden brown on top. Check that the biscuit bottoms are cooked through by gently lifting one with a spatula.

Step 10
Brush the biscuit tops with the included seasoning packet mixed with melted butter for that iconic Red Lobster flavor. Serve warm and enjoy your cozy creation.

Beginner Tips and Notes

Biscuit Underdone? If the tops brown too fast while the bottoms remain raw, loosely cover the top with foil and bake a few extra minutes.
Soggy Center? Make sure your filling is warm and thickened before adding the biscuits—this helps them cook evenly.
Vegetable Substitutes: If using fresh veggies, boil or steam them briefly before layering them in.

Prep Hack: Shred rotisserie chicken ahead of time and keep frozen veggies on hand for quicker assembly.
No Biscuit Mix? Any drop biscuit dough can work here—just add extra cheese and herbs for similar flavor.

Serving Suggestions

Pair this casserole with a light side salad dressed in lemon vinaigrette for a refreshing contrast. Roasted broccoli or green beans also complement it well without adding much prep time. For sauces, a drizzle of hot sauce or a dollop of sour cream can add a nice tangy kick.

Leftovers can be stored in an airtight container in the fridge for 2–4 days. Reheat in the oven or microwave until heated through—if microwaving, consider separating the biscuit topping to avoid it becoming soggy.

Conclusion

If you’ve been looking for a cozy, satisfying meal that doesn’t overwhelm you in the kitchen, this Red Lobster Biscuit Chicken Casserole is your answer. It’s rich, comforting, and endlessly customizable—all while being a true beginner’s dream dinner. Try it out for your next weeknight meal and don’t forget to drop a comment below sharing your twist on the recipe. We love hearing how these dishes come to life in your kitchen.

FAQ About Red Lobster Biscuit Chicken Casserole

Q1: Can I use canned chicken instead of rotisserie or leftover chicken?

Yes, canned chicken works well in this recipe. Just be sure to drain it thoroughly and break it up with a fork for even distribution in the filling.

Q2: How do I know if the biscuits are fully cooked?

Gently lift one of the biscuits with a spatula—if the underside is golden and firm, they’re done. If undercooked, cover loosely with foil and bake a few extra minutes.

Q3: Can this recipe be made ahead of time?

You can prep the filling up to a day in advance and store it in the refrigerator. Add the biscuit topping just before baking for the best texture.

Q4: What if I don’t have Red Lobster Biscuit Mix?

You can substitute any cheesy drop biscuit dough. Just add shredded cheddar and some garlic powder to mimic the flavor of the original mix.

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