Save I threw this together on a rainy Tuesday when the pantry was half-empty and everyone was cranky. I had a box of Red Lobster biscuit mix I'd been saving for no good reason, some leftover rotisserie chicken, and a desperate need for something warm and filling. What came out of the oven silenced the entire table. The cheesy, buttery biscuit crust bubbling over creamy chicken filling turned a lazy weeknight into something that felt like a hug in casserole form.
The first time I served this to my neighbor, she stood at the counter and ate two helpings straight from the dish before it even made it to the table. She kept saying it reminded her of her grandmother's chicken pot pie, but easier. I've made it for potlucks, Sunday dinners, and nights when I just needed to feel competent in the kitchen again. Every single time, someone asks for the recipe and looks surprised when I say it starts with a box mix.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, warm it slightly before shredding so it stays tender and doesn't dry out in the oven.
- Frozen mixed vegetables: No need to thaw them, they'll steam perfectly in the sauce and add pops of color without any knife work.
- Condensed cream of chicken soup: This is the creamy backbone of the filling, don't swap it for a low-sodium version or it loses its comforting richness.
- Low-sodium chicken broth: It loosens the soup into a silky sauce that coats every bite without turning the dish into a salt bomb.
- Garlic powder, thyme, black pepper, salt: These quiet seasonings deepen the flavor without shouting, adjust the salt after tasting since the soup and biscuit mix both bring their own.
- Red Lobster Cheddar Bay Biscuit Mix: The star of the show, that garlicky, cheesy packet inside is pure magic when brushed on top.
- Whole milk: It makes the biscuit topping tender and rich, low-fat milk works but the texture won't be as plush.
- Sour cream: This is my secret weapon for keeping the biscuits moist and adding a subtle tang that balances the richness.
- Shredded cheddar cheese: Stir it into the biscuit batter for pockets of melty, savory goodness in every bite.
- Unsalted butter, melted: Mixed with that seasoning packet, it creates a glossy, golden crust that crackles slightly when you scoop through it.
- Fresh parsley: A handful of green at the end makes it look like you tried harder than you actually did.
Instructions
- Get the oven ready and prep your dish:
- Preheat to 375°F and grease that 9x13-inch baking dish generously so nothing sticks. I use butter for this because it adds a little extra flavor to the edges.
- Build the creamy chicken filling:
- Toss the shredded chicken, frozen veggies, soup, broth, and all your seasonings into a big bowl and stir until everything is coated and looks like a thick, chunky stew. Spread it evenly in the dish so every scoop gets a fair share of filling.
- Mix up the biscuit topping:
- In another bowl, combine the biscuit mix (save that little seasoning packet for later), milk, sour cream, and cheese, stirring just until it comes together in a shaggy, lumpy batter. Overmixing makes the biscuits tough, so stop when you still see a few floury streaks.
- Dollop and spread the topping:
- Drop spoonfuls of biscuit batter all over the chicken mixture, then gently spread it with the back of a spoon, leaving a few small gaps so steam can escape and the filling can bubble up around the edges. It doesn't have to be perfect, rustic looks better anyway.
- Brush with the magic butter:
- Melt the butter, whisk in that reserved seasoning packet until it smells like garlic heaven, then drizzle it all over the biscuit topping. This step is what makes people ask if you used a secret ingredient.
- Bake until golden and bubbling:
- Slide it into the oven uncovered and bake for 35 to 40 minutes, until the top is deep golden brown and you can see the filling bubbling up at the sides. Let it rest for 5 to 10 minutes before serving so it sets up and doesn't run all over the plate.
Save There was a night last winter when the power flickered and the oven stayed just warm enough to finish baking this. We ate it by candlelight, scraping the dish clean with forks, and nobody complained about the cold house. It became the meal we turn to when the world feels a little too much, when we need something simple and filling that reminds us why we love cooking in the first place.
Making It Your Own
I've stirred in sautéed onions and garlic when I have an extra ten minutes, and it deepens the whole dish into something that tastes slow-cooked. Leftover turkey works beautifully here too, especially the day after Thanksgiving when you're tired of sandwiches. For a smokier twist, crumble in cooked bacon or stir a handful of chopped fresh herbs like dill or chives into the biscuit batter before dolloping.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days, and honestly they get better as the biscuit topping soaks up the filling. Reheat individual portions in the microwave for about two minutes, or warm the whole dish covered with foil at 350°F for 20 minutes until heated through. I don't recommend freezing this, the biscuit texture turns gummy and disappointing when thawed.
Serving Suggestions
This is hearty enough to stand alone, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. A side of roasted broccoli or steamed green beans works too, anything with a little brightness to balance the creamy, cheesy comfort.
- Pair it with a crisp white wine or a cold beer if you're feeling fancy.
- Let everyone garnish their own plate with fresh parsley or a crack of black pepper.
- Serve it straight from the baking dish for a casual, family-style vibe that invites everyone to dig in.
Save This casserole has saved more weeknights than I can count, and it never fails to make the kitchen smell like someone who knows what they're doing lives here. I hope it does the same for you.
Recipe Questions & Answers
- → What type of chicken works best?
Shredded cooked chicken, such as rotisserie or canned, provides tender texture and rich flavor.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used but may require slightly longer cooking time.
- → How do I achieve a fluffy biscuit topping?
Combine the biscuit mix with milk, sour cream, and cheddar cheese without overmixing, then spread gently over filling before baking.
- → Is it possible to make this dish ahead?
Yes, you can assemble it in advance and bake just before serving to keep the biscuit topping fresh.
- → What are good garnish options?
Fresh chopped parsley adds color and a subtle herbal note after baking.