Chicken Cobbler with Red Lobster Biscuit

Why You’ll Love This Recipe

This recipe takes classic chicken cobbler to the next level by using Red Lobster’s Cheddar Bay Biscuit mix for a flavorful, golden-brown topping. It’s simple to make, uses pantry staples, and gives you the satisfying texture of a pot pie with the added flavor of cheesy, herb-filled biscuits. It’s indulgent, comforting, and totally irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)
• Frozen mixed vegetables (peas, carrots, corn, green beans)
• Cream of chicken soup
• Chicken broth or stock
• Red Lobster Cheddar Bay Biscuit mix
• Milk
• Butter (melted)
• Cheddar cheese (shredded, optional for extra cheesiness)
• Garlic powder (optional)
• Salt
• Black pepper
• Dried thyme or poultry seasoning (optional, for extra depth)

Directions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, and chicken broth. Season with salt, pepper, and optional herbs.
3. Pour the chicken mixture into a greased 9×13-inch baking dish and spread evenly.
4. In a separate bowl, prepare the Red Lobster biscuit mix according to package instructions, typically mixing the dry mix with milk and shredded cheese.
5. Carefully spoon or spread the biscuit batter over the chicken mixture. Do not stir—let the layers remain separate.
6. Bake uncovered for 35–40 minutes, or until the biscuit topping is golden brown and cooked through.
7. Optional: melt the herb butter packet from the biscuit mix with butter and brush over the top of the cobbler after baking.
8. Let it rest for 5–10 minutes before serving.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Add sautéed onions or mushrooms for more flavor.
• Use leftover turkey instead of chicken.
• Add a pinch of cayenne or paprika to the filling for a slight kick.
• Mix in extra cheddar cheese into the biscuit dough for more cheesy richness.
• Swap cream of chicken soup for cream of mushroom or celery for variety.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, bake at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes until warmed through.
To freeze, allow the cobbler to cool completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What is chicken cobbler?

Chicken cobbler is a layered casserole made with creamy chicken filling on the bottom and a biscuit or cornbread topping on top.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut and adds excellent flavor.

Is the Red Lobster biscuit mix necessary?

It adds a unique flavor, but you can substitute with regular biscuit mix or homemade biscuit dough if desired.

Can I make this ahead of time?

Yes, you can prepare the filling in advance and refrigerate. Add the biscuit topping just before baking.

Can I freeze this casserole?

Yes, freeze the fully baked and cooled casserole for up to 2 months. Thaw before reheating.

What kind of vegetables work best?

Frozen mixed vegetables are easy and work great, but you can also use fresh vegetables like sautéed carrots, peas, or green beans.

Do I need to thaw the frozen vegetables?

No, they can be added straight into the filling and will cook as the casserole bakes.

Can I use homemade biscuit dough?

Absolutely. If you don’t have the Red Lobster mix, a standard drop biscuit dough works just fine.

How do I know when the biscuit topping is done?

The top should be golden brown and firm to the touch. A toothpick inserted in the center should come out clean.

Can I make this dish dairy-free?

Use dairy-free cream soup and milk alternatives, and skip the cheese or use plant-based cheese.

Conclusion

Chicken Cobbler with Red Lobster Biscuit is the ultimate comfort food casserole, blending creamy, savory filling with cheesy, buttery biscuit topping. It’s easy to make, irresistibly flavorful, and perfect for any occasion. Whether you’re feeding the family or just craving something hearty, this dish is sure to hit the spot.

Chicken Cobbler with Red Lobster Biscuit

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Chicken Cobbler with Red Lobster Biscuit is a rich and hearty casserole made with creamy chicken and vegetables, topped with flavorful Red Lobster Cheddar Bay biscuit mix. It’s cheesy, buttery, and comforting in every bite—perfect for a cozy family dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

1. 3 cups cooked chicken, shredded or diced
2. 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
3. 1 can (10.5 oz) cream of chicken soup
4. 1 cup chicken broth or stock
5. 1 package Red Lobster Cheddar Bay Biscuit mix
6. 3/4 cup milk (for biscuit mix)
7. 1/2 cup shredded cheddar cheese (optional)
8. 1/4 tsp garlic powder (optional)
9. 2 tbsp butter, melted (for topping)
10. 1/2 tsp salt
11. 1/4 tsp black pepper
12. 1/2 tsp dried thyme or poultry seasoning (optional)

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Instructions

Preheat oven to 375°F (190°C).

1. In a large bowl, mix together shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, salt, pepper, and optional herbs.
2. Pour the chicken mixture into a greased 9×13-inch baking dish and spread evenly.
3. In a separate bowl, prepare the Red Lobster biscuit mix according to package directions by combining the mix with milk and optional shredded cheese. Do not include the herb butter packet yet.
4. Spoon or spread the biscuit batter evenly over the chicken mixture without stirring.
5. Bake uncovered for 35–40 minutes, or until the biscuit topping is golden brown and cooked through.
6. In a small bowl, melt the butter and stir in the contents of the herb seasoning packet. Brush this mixture over the biscuit topping immediately after baking.
7. Let the casserole rest for 5–10 minutes before serving.

Notes

• Rotisserie chicken works great for this recipe.
• You can substitute the biscuit mix with homemade biscuit dough if preferred.
• No need to thaw frozen vegetables—they will cook in the oven.
• For extra richness, mix additional cheese into the biscuit dough.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 530
• Sugar: 5g
• Sodium: 970mg
• Fat: 30g
• Saturated Fat: 13g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 95mg