Red Lobster Biscuit Chicken Casserole

It was one of those chilly Sunday evenings when all I wanted was something warm, hearty, and fast—without turning my kitchen into a disaster zone. I remembered my grandma’s old chicken pot pie, but I didn’t have time for crusts or rolling pins. Instead, I took inspiration from my favorite restaurant’s cheesy biscuits and layered them over a creamy, savory chicken and veggie filling.

The result? A Red Lobster Biscuit Chicken Casserole that’s become a staple in our home. It’s a comforting, easy sheet pan dinner that even beginner cooks can master. Whether you’re looking for quick and healthy meals or just a cozy family dinner, this Red Lobster Biscuit Chicken Casserole checks all the boxes.

Why This Recipe is Special

This Red Lobster Biscuit Chicken Casserole stands out for its simplicity, bold flavors, and flexibility. It’s a deconstructed chicken pot pie with a cheesy twist. No canned soups, no complex prep—just real ingredients and a biscuit topping that turns golden and crisp in the oven. Using a mix like Red Lobster Biscuit Chicken Casserole adds an irresistible flavor punch with minimal effort. The result is a dish that feels gourmet but is rooted in practicality, making it perfect for anyone just starting out in the kitchen.

Ingredients and Preparation

Butter – Used to sauté the aromatics and build the roux that thickens the filling. It also adds a rich, comforting base flavor.

Onion (chopped) – Provides a subtle sweetness and aromatic depth to the sauce.

Garlic (minced) – Brings sharp, savory notes. Garlic powder can be used in a pinch.

Flour – Essential for thickening the sauce. It forms a roux with the butter and adds body to the mixture.

Chicken Broth or Bouillon – Adds umami and ties together the chicken and vegetable flavors. Low-sodium broth is a good choice for more control over saltiness.

Heavy Whipping Cream – Makes the filling luxuriously creamy without needing processed ingredients.

Cooked Chicken – Shredded rotisserie chicken is fast and flavorful. Leftover chicken or turkey also work great.

Frozen Mixed Vegetables – A mix of peas, carrots, green beans, and corn offers color, nutrients, and texture.

Salt and Black Pepper – Enhance and balance the overall flavor.

Red Lobster Cheddar Bay Biscuit Mix – Acts as the topping, providing a golden, cheesy crust that transforms this into a casserole worth craving.

Shredded Sharp Cheddar Cheese – Mixed into the biscuit dough for extra cheesy goodness.

Alternative suggestions:

• Swap rotisserie chicken with canned chicken, grilled thighs, or even tofu for a vegetarian version.
• Use gluten-free biscuit mix and replace flour with cornstarch if gluten is a concern.
• Fresh or canned vegetables can replace frozen ones—just be sure to pre-cook fresh ones until tender.

Step-by-Step Instructions

Step 1 In a small saucepan, melt the butter over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and the garlic is fragrant—be sure not to brown it.

Step 2 Stir in the flour and cook for a minute or two, stirring constantly until it forms a smooth paste and starts to lightly brown. This step creates the thickening base for the sauce.

Step 3 Gradually pour in the chicken broth or bouillon mixture while stirring. Bring it to a gentle boil and let it simmer for 2–3 minutes until thickened.

Step 4 Reduce the heat and stir in the heavy cream. Mix well and remove from the heat.

Step 5 Spread the shredded cooked chicken evenly across the bottom of a greased 11×7 baking dish. Scatter the frozen vegetables over the chicken.

Step 6 Pour the prepared sauce evenly over the chicken and vegetables. Use a spatula to gently stir and combine the layers.

Step 7 Prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package instructions, folding in the shredded cheddar cheese. Avoid overmixing to keep the biscuits light.

Step 8 Drop spoonfuls of the biscuit dough over the top of the filling, leaving space between them to allow room for browning and even baking.

Step 9 Bake in a preheated oven at 425°F (220°C) for 14–16 minutes, or until the biscuit tops are golden brown. Check that the bottoms are fully cooked—if not, cover the top loosely with foil and bake for a few more minutes.

Step 10 After removing from the oven, brush the tops of the biscuits with the included garlic butter seasoning for extra flavor. Serve hot.

Beginner Tips and Notes

• If the biscuits are browning too fast: Loosely tent the top with foil and continue baking until the centers are cooked.
• If the filling seems too thick before baking: Add a splash more broth to thin it slightly.
• Prep efficiently: Chop your onions and garlic ahead of time, and measure ingredients before starting for a smooth cooking process.
• No 11×7 pan? A 9×13 will also work, though biscuits may spread more. Adjust cooking time as needed.
• Using fresh veggies? Parboil them until just tender before adding to the casserole to ensure even cooking.

Serving Suggestions

Pair this casserole with a crisp green salad tossed in lemon vinaigrette or serve it with steamed broccoli for extra fiber. For sauces, a dollop of sour cream or a drizzle of hot honey can elevate the flavor.

To store leftovers, cool the casserole completely and refrigerate in an airtight container for 2–3 days. Reheat in the oven at 350°F to revive the biscuit texture, or microwave individual portions for convenience.

Conclusion

If you’re looking for a cozy, quick, and healthy meal, this lemon herb chicken recipe turned biscuit casserole is a must-try. It’s an easy sheet pan dinner that brings joy with every bite and can be whipped up with pantry staples and simple steps. Whether you’re cooking for yourself or feeding a family, this dish is a winning choice. Give it a shot, and let us know how it turned out in the comments—we’d love to hear your twist on it!

FAQ About Red Lobster Biscuit Chicken Casserole

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