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.

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)

Description

A creamy chicken and vegetable casserole topped with Red Lobster’s Cheddar Bay Biscuits, perfect for a comforting, quick, and beginner-friendly dinner.

Ingredients

Scale

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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Instructions

In a small saucepan over medium-high heat, melt butter and sauté chopped onion and minced garlic until tender without browning the garlic.
Stir in the flour and cook until lightly browned, forming a thick paste (roux).
Gradually add chicken broth, bring to a boil, and cook for 2–3 minutes until the sauce thickens.
Remove from heat and stir in heavy whipping cream to finish the sauce.
Spread the shredded cooked chicken in the bottom of an 11×7 inch casserole dish and top with frozen mixed vegetables.
Pour the prepared sauce over the chicken and vegetables, mixing gently to combine.
Prepare the biscuit mix according to the package directions, gently folding in the shredded cheddar cheese.
Drop spoonfuls of biscuit dough over the filling, leaving space between each to allow for expansion.
Bake at 425°F for 14–16 minutes or until the biscuits are golden brown and cooked through underneath.
Brush the baked biscuits with melted butter mixed with the included seasoning packet before serving.

Notes

Use canned, fresh, or leftover vegetables—just cook or drain them as needed.
Rotisserie chicken is convenient, but any pre-cooked chicken or turkey works.
If biscuit tops brown before fully cooked, loosely cover with foil to prevent burning while baking through.
A 9×13 pan can be used for a thinner casserole layer—adjust cooking time as needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 734mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 26g
Fiber: 3g
Protein: 19g
Cholesterol: 73mg