What the Heck Is This?
Chicken cobbler might sound like a dessert-gone-wrong, but hear me out. This is not a sweet pie—it’s a creamy, savory, ultra-cozy chicken dinner baked under a cheesy biscuit topping. And not just any biscuits—we’re talking Red Lobster Cheddar Bay Biscuit mix. Yep. It’s like pot pie, but way easier and with a biscuit crust that basically deserves its own fan club.
Why You’ll Love This Recipe
• Just layer, bake, and let the oven do the magic. No stirring or stovetop drama.
• Cheesy biscuit topping that rises like magic over creamy chicken and veggies.
• Great use for leftover or rotisserie chicken.
• Comfort food vibes without the effort.
• Everyone from toddlers to picky eaters will demolish it.
The Good Stuff You’ll Need
• 1 stick (½ cup) unsalted butter
• 2 cups cooked chicken (shredded or diced—rotisserie makes life easier)
• 1½ cups frozen mixed vegetables (no need to thaw)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper to taste
• 1 packet Red Lobster Cheddar Bay Biscuit Mix (plus seasoning packet)
• 1 cup milk
• 1½ cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• Optional: shredded cheddar cheese for extra cheesiness
Let’s Cobbler This Thing
- Melt That Butter
Preheat your oven to 375°F (190°C). Toss the stick of butter in a 9×13 baking dish and let it melt in the oven while it preheats. Just keep an eye on it—golden is good, burnt is bad. - Layer the Chicken & Veggies
Once the butter is melted, pull the pan out and evenly layer in your cooked chicken and frozen veggies right over the butter. Sprinkle with garlic powder, onion powder, and a little salt and pepper. - Mix the Biscuit Topping
In a bowl, combine the Red Lobster biscuit mix (not the seasoning packet yet!), milk, and a handful of shredded cheddar if you want it extra cheesy. Pour this mixture evenly over the chicken and veggies—no stirring! Just pour and trust the process. - Whisk the Sauce
In another bowl, whisk together the chicken broth, cream of chicken soup, and the seasoning packet from the biscuit mix. Gently pour this on top of everything—again, do not stir. The layers are important! - Bake Until Beautiful
Pop the whole dish in the oven and bake for about 45 minutes. The top should be golden and puffed, and the filling will be bubbling in the best possible way. - Let It Set (If You Can Wait)
Let the casserole sit for 5–10 minutes before scooping. It’ll firm up a bit and keep your layers from sliding into each other.
Make-Ahead Tips
You can prep the whole thing ahead, cover, and refrigerate. When ready to bake, just let it sit at room temp while the oven preheats, then bake as directed.
Switch It Up
• Use leftover turkey, ham, or even cooked ground beef.
• Want it spicier? Add a few dashes of hot sauce to the soup mix or toss in some chopped jalapeños.
• No Red Lobster mix? Sub with any biscuit mix and add shredded cheddar + garlic powder.
People Also Ask
What’s the texture like?
Think soft, cheesy biscuit topping with a golden crust and a creamy, gravy-like chicken and veggie base underneath. Total comfort food.
Can I make this with fresh veggies?
Sure can! Just sauté them slightly first so they’re not too crunchy after baking.
Do I stir it before baking?
Nope. Do not stir. The magic happens in layers.
Is this freezer-friendly?
It’s best fresh, but you can freeze it after baking. Just reheat in the oven (covered) at 350°F until warmed through.
Easy Chicken Cobbler Dinner Casserole (Made with Red Lobster Biscuit Mix—Yep, You Read That Right)
- Total Time: 55 minutes
- Yield: 4–6 servings
Description
Chicken cobbler might sound like a dessert-gone-wrong, but hear me out. This is not a sweet pie—it’s a creamy, savory, ultra-cozy chicken dinner baked under a cheesy biscuit topping. And not just any biscuits—we’re talking Red Lobster Cheddar Bay Biscuit mix. Yep. It’s like pot pie, but way easier and with a biscuit crust that basically deserves its own fan club.
Ingredients
• 1 stick (½ cup) unsalted butter
• 2 cups cooked chicken (shredded or diced—rotisserie makes life easier)
• 1½ cups frozen mixed vegetables (no need to thaw)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper to taste
• 1 packet Red Lobster Cheddar Bay Biscuit Mix (plus seasoning packet)
• 1 cup milk
• 1½ cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• Optional: shredded cheddar cheese for extra cheesiness
Instructions
Melt That Butter
Preheat your oven to 375°F (190°C). Toss the stick of butter in a 9×13 baking dish and let it melt in the oven while it preheats. Just keep an eye on it—golden is good, burnt is bad.Layer the Chicken & Veggies
Once the butter is melted, pull the pan out and evenly layer in your cooked chicken and frozen veggies right over the butter. Sprinkle with garlic powder, onion powder, and a little salt and pepper.Mix the Biscuit Topping
In a bowl, combine the Red Lobster biscuit mix (not the seasoning packet yet!), milk, and a handful of shredded cheddar if you want it extra cheesy. Pour this mixture evenly over the chicken and veggies—no stirring! Just pour and trust the process.Whisk the Sauce
In another bowl, whisk together the chicken broth, cream of chicken soup, and the seasoning packet from the biscuit mix. Gently pour this on top of everything—again, do not stir. The layers are important!Bake Until Beautiful
Pop the whole dish in the oven and bake for about 45 minutes. The top should be golden and puffed, and the filling will be bubbling in the best possible way.Let It Set (If You Can Wait)
Let the casserole sit for 5–10 minutes before scooping. It’ll firm up a bit and keep your layers from sliding into each other.
Notes
• Use leftover turkey, ham, or even cooked ground beef.
• Want it spicier? Add a few dashes of hot sauce to the soup mix or toss in some chopped jalapeños.
• No Red Lobster mix? Sub with any biscuit mix and add shredded cheddar + garlic powder.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~600 kcal per serving
- Carbohydrates: ~40g per serving
- Protein: ~30g per serving