Q1: Can I use canned chicken instead of rotisserie or fresh cooked chicken?

Yes, canned chicken works well in this recipe. Just be sure to drain it thoroughly and break it into chunks before adding it to the dish.

Q2: What if I don’t have Red Lobster Biscuit Mix?

You can substitute any biscuit mix or make your own using flour, baking powder, butter, and milk. Add garlic powder and shredded cheddar to mimic the flavor.

Q3: How do I know the Red Lobster Biscuit Chicken Casserole are fully cooked?

Lift one of the biscuits slightly with a fork or spatula. The underside should be firm and not doughy. If the tops brown too quickly, cover loosely with foil while baking longer.

Red Lobster Biscuit Chicken Casserole

Description

A cozy and creamy Red Lobster Biscuit Chicken Casserole. Perfect for beginners looking for an easy sheet pan dinner with rich flavor.

Ingredients

Scale

3 tablespoons butter
1/4 cup chopped onion
1–2 cloves garlic, minced
3 tablespoons flour
2 cups chicken broth or bouillon and water
1/4 cup heavy whipping cream
2 cups cooked chicken (shredded)
12 ounces frozen mixed vegetables
Salt and black pepper to taste
1 box Red Lobster Cheddar Bay Biscuit Mix
1/2 cup shredded sharp cheddar cheese (for biscuit mix)

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Instructions

In a saucepan, melt butter over medium-high heat. Add chopped onion and minced garlic. Sauté until the onions are soft, without browning the garlic.
Stir in flour and cook until the mixture is lightly browned and forms a roux.
Gradually add chicken broth, bringing the mixture to a boil. Cook for 2-3 minutes until thickened.
Stir in heavy cream and remove the sauce from heat.
Spread shredded chicken in the bottom of an 11×7 baking dish. Top with frozen vegetables.
Pour the prepared sauce evenly over the chicken and veggies. Gently mix to combine.
Prepare the biscuit mix according to package instructions, folding in shredded cheddar. Do not overmix.
Drop spoonfuls of biscuit dough on top of the filling, leaving space between for browning.
Bake at 425°F (220°C) for 14–16 minutes until biscuits are golden brown. Check if the bottoms are cooked through.
Brush biscuit tops with melted butter and seasoning packet from the mix before serving.

Notes

Check biscuit bottoms for doneness; cover with foil if tops brown too quickly.
Use a 9×13 pan if needed, but adjust baking time slightly.
Fresh or canned vegetables can be used if pre-cooked or well-drained.
Rotisserie chicken adds convenience and flavor.
Make it vegetarian by skipping the chicken and using vegetable broth.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 734mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 26g
Fiber: 3g
Protein: 19g
Cholesterol: 73mg