Save I threw this together on a rainy Tuesday when the fridge was nearly bare and everyone was cranky. A box of Red Lobster biscuit mix had been sitting in the pantry for weeks, and I had some leftover chicken wrapped in foil. What started as a last-minute dinner became the most requested meal in our house. The smell of those garlic-butter biscuits baking over creamy chicken filling turned the whole evening around.
The first time I made this, my neighbor knocked on the door asking what smelled so good. I ended up bringing her a plate, and she called me the next morning for the recipe. Since then, Ive made it for potlucks, weeknight dinners, and even a friend recovering from surgery. Its the kind of dish that feels like a hug on a plate.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my go-to because its already seasoned and saves so much time, but canned works just fine in a pinch.
- Frozen mixed vegetables: No chopping required, and they add color and sweetness without any extra effort.
- Condensed cream of chicken soup: This creates the creamy base that holds everything together and keeps the filling from drying out.
- Low-sodium chicken broth: It loosens the soup and adds depth without making the dish too salty.
- Garlic powder, thyme, black pepper, salt: Simple seasonings that let the chicken and biscuits shine without competing.
- Red Lobster Cheddar Bay Biscuit Mix: The secret weapon here, it brings that cheesy, garlicky magic with almost no work.
- Whole milk: Makes the biscuit topping tender and rich, dont swap it for water or itll taste flat.
- Sour cream: Adds tang and moisture to the biscuits, making them extra fluffy and flavorful.
- Shredded cheddar cheese: Sharp cheddar works best because it melts beautifully and adds a bold punch.
- Unsalted butter, melted: Mixed with the seasoning packet, this creates the golden, garlicky crust on top.
- Fresh parsley: Optional, but a sprinkle of green makes it look like you put in way more effort than you did.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. A well-greased dish keeps the edges from sticking and makes serving so much easier.
- Mix the filling:
- In a large bowl, stir together the chicken, frozen vegetables, soup, broth, garlic powder, thyme, pepper, and salt until everything is evenly coated. Spread it into the baking dish in an even layer so the biscuits bake uniformly.
- Make the biscuit topping:
- In another bowl, combine the biscuit mix (save the seasoning packet for later), milk, sour cream, and cheddar cheese, stirring gently until just combined. Overmixing will make the biscuits tough, so stop as soon as you dont see dry patches.
- Top the filling:
- Drop spoonfuls of the biscuit batter over the chicken mixture, spreading it gently to cover most of the surface but leaving a few small gaps. Those gaps let steam escape and keep the filling from getting soupy.
- Add the garlic butter:
- Melt the butter and whisk in the reserved seasoning packet, then drizzle it all over the biscuit topping. This is what gives you that signature Red Lobster crust.
- Bake:
- Slide the dish into the oven and bake uncovered for 35 to 40 minutes, until the top is deep golden brown and the filling is bubbling around the edges. If the top browns too fast, tent it loosely with foil.
- Rest and serve:
- Let the cobbler sit for 5 to 10 minutes before scooping, so the filling thickens up and doesnt run all over the plate. Sprinkle with parsley if you want it to look pretty.
Save One Sunday, I brought this to a church potluck and watched people come back for seconds and thirds. An older woman pulled me aside and said it reminded her of something her mother used to make, except easier. That moment reminded me why I love cooking, its not about perfection, its about comfort and connection.
Make It Your Own
If you have extra time, sauté a diced onion and a couple of garlic cloves in butter before mixing them into the filling. It adds a deeper, sweeter flavor that makes the whole dish taste more homemade. You can also swap the chicken for leftover turkey after the holidays, or even add cooked bacon bits to the biscuit topping for a smoky twist.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave for about two minutes, or warm the whole dish covered in a 350°F oven for 15 to 20 minutes. The biscuits might lose a little crispness, but the flavor stays just as good.
Helpful Reminders
If youre cooking for a smaller group, this recipe halves easily in an 8x8-inch dish, just check it a few minutes earlier. For a lighter version, use low-fat milk and reduced-fat cheese without sacrificing too much richness. And if you cant find the Red Lobster mix, any cheddar biscuit mix will work, though the garlic butter drizzle is what really makes it special.
- Frozen vegetables dont need to be thawed, they cook perfectly in the oven.
- If the top is browning too fast, cover loosely with foil halfway through baking.
- A little extra cheese on top never hurt anyone, sprinkle some on before the garlic butter if youre feeling generous.
Save This dish has saved more busy weeknights than I can count, and it never feels like a compromise. I hope it brings the same warmth and ease to your table that it has to mine.