Save There's something about a casserole dish coming out of the oven that stops conversation mid-sentence. My sister called one Tuesday evening asking what I was making for dinner, and when I mentioned I'd thrown together a chicken cobbler with those Cheddar Bay Biscuits on top, she was at my door in twenty minutes. The smell alone—buttery, cheesy, herbaceous—filled the house before the biscuits even turned golden. That night, watching everyone reach for seconds without hesitation, I realized this wasn't just comfort food; it was permission to make something delicious without fussing all day.
I made this for a small dinner party once, and it became the dish everyone talked about weeks later. One guest—a notoriously picky eater—went back for thirds and finally admitted she'd been won over by the way the biscuit topping stayed fluffy instead of dense. That moment taught me that sometimes the simplest recipes, the ones that feel almost too easy to share, are the ones people treasure most.
Ingredients
- Cooked, shredded chicken (2 cups): Use rotisserie if you're short on time, or shred leftovers from last night—either way, the moisture from the sauce keeps everything tender.
- Frozen mixed vegetables (1 cup): Don't thaw them; they release just enough liquid while baking and keep their gentle texture.
- Condensed cream of chicken soup (1 can, 10.5 oz): This is your flavor foundation and what makes the filling silky without extra work.
- Low-sodium chicken broth (1 cup): It balances the salt from the soup and keeps the filling from becoming too thick or heavy.
- Garlic powder, dried thyme, black pepper, salt (1/2 teaspoon each): These quiet seasonings let the chicken and cheese shine without overpowering anything.
- Red Lobster Cheddar Bay Biscuit Mix (1 package, 11.36 oz): This is the star of the topping—keep that seasoning packet separate so you can finish the biscuits with that signature herb butter.
- Whole milk (3/4 cup): This keeps the biscuit batter tender and workable, and the sour cream in combination creates that tender crumb.
- Sour cream (1/2 cup): The magic ingredient that gives biscuits depth and a subtle tang that balances the richness.
- Shredded cheddar cheese (1 cup): Use good quality here—it melts into the biscuits and adds real flavor instead of just saltiness.
- Unsalted butter, melted (4 tablespoons): Melt this fresh and brush it over the biscuits just before baking so they get that gorgeous golden finish.
- Fresh parsley, chopped (2 tablespoons, optional): A light sprinkle at the end brings freshness and color to what is otherwise a creamy, golden dish.
Instructions
- Set up your canvas:
- Heat your oven to 375°F and lightly grease the 9x13-inch baking dish—this is your stage.
- Build the filling:
- Combine your shredded chicken, frozen vegetables, cream of chicken soup, broth, and seasonings in a large bowl, stirring until everything is evenly distributed. Spread this mixture into your prepared dish—it should look creamy and inviting, with vegetables scattered throughout.
- Make the biscuit topping:
- In a clean bowl, stir together the Cheddar Bay Biscuit Mix (save that seasoning packet), milk, sour cream, and cheddar cheese until just barely combined—overworking it will make the biscuits tough and dense. A few lumps are your friend here.
- Top and finish:
- Drop spoonfuls of biscuit dough over the filling, leaving small gaps so steam can escape and the filling can bubble up slightly around the edges. Don't obsess over perfect coverage; rustic is better.
- Add the herb butter:
- Whisk the melted butter with that reserved seasoning packet until it's fragrant, then drizzle it evenly over all the biscuits so they catch the flavor and color as they bake.
- Bake to golden:
- Slide everything into the oven for 35 to 40 minutes—you're looking for biscuits that are light golden brown and a filling that's gently bubbling at the edges. The whole kitchen will smell incredible.
- Rest and serve:
- Let the casserole sit for 5 to 10 minutes after coming out of the oven so the filling sets slightly and everything stays where it should on the plate. Scatter parsley on top if you want a touch of green.
Save I remember plating a slice of this for my grandmother, watching her take one bite, and seeing her eyes close for a second. She didn't say much, just smiled, but that's when I understood that some dishes aren't about technique or complexity—they're about the feeling of being cared for. This casserole has that quality; it says 'I made something warm for you' louder than any fancy recipe ever could.
Why This Casserole Works
The genius of this dish is that it respects your time while delivering real comfort. The cream soup and broth create a sauce that's rich without requiring a roux or careful whisking, the frozen vegetables are already the perfect size and texture, and that Cheddar Bay Biscuit Mix does half the thinking for you. You're not being lazy by using shortcuts; you're being smart. The flavors come together naturally—the salty biscuit seasoning, the herbaceous broth, the melted cheese—and they don't fight each other. Instead, they create something that feels like it took much longer than fifty-five minutes to make.
Variations That Feel Fresh
Once you've made this base version, you'll start seeing possibilities everywhere. A handful of crispy bacon crumbled over the top before baking adds smokiness, or stir some into the filling itself for depth. If you have leftover turkey instead of chicken, it works beautifully and tastes almost like a deconstructed pot pie. I've added a diced onion and fresh garlic sautéed in a little butter to the filling, and that extra step transforms it from easy weeknight dinner into something that could hold its own at a dinner party. Some nights I add a small handful of fresh thyme or rosemary to the biscuit batter alongside the seasoning packet, and the herbs toast as everything bakes.
Making It Your Own
The beauty of a casserole is that it invites personalization. The base recipe is forgiving enough that you can experiment without fear—add less salt if you're sensitive to it, use reduced-fat versions of everything if that matters to you, or stir in some fresh herbs to the chicken filling. I've found that letting the casserole rest those five to ten minutes after baking makes plating neater and serving easier, but even if you cut right into it, everything still tastes wonderful.
- Try stirring a teaspoon or two of Dijon mustard into the filling for subtle tang and depth.
- Add a cup of corn kernels or diced bell peppers to increase vegetables and color.
- Top with crispy fried onions or panko breadcrumbs mixed with melted butter for extra crunch.
Save This casserole sits at that perfect intersection of 'impressive enough to share' and 'simple enough to make on any Tuesday.' It asks very little of you and gives back generously, which is exactly what the best comfort food should do.
Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like peas, carrots, and green beans can be used. Just ensure they are cut into small pieces and lightly steamed or blanched before adding to maintain texture and cooking time.
- → What type of chicken works best for this dish?
Cooked, shredded rotisserie chicken is ideal for convenience and flavor, but leftover roasted or poached chicken can also be used effectively.
- → Is there a way to make the topping crispier?
For a crisper biscuit topping, brush with melted butter evenly before baking and consider increasing baking time slightly while watching to avoid burning.
- → Can I add extra herbs to enhance flavor?
Absolutely, fresh herbs like parsley or thyme can be added either in the filling or sprinkled on top after baking for enhanced aroma and taste.
- → What can I substitute for the Red Lobster Biscuit Mix?
If unavailable, use your favorite savory cheddar biscuit or biscuit baking mix combined with cheddar cheese for a similar texture and flavor profile.
- → How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the topping and filling.