Description
A hearty and delicious chicken casserole topped with Cheddar Bay biscuits.
Ingredients
Scale
- 3 cups shredded cooked chicken (rotisserie or leftover)
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 1/2 cups chicken broth
- 1 can (10 ounces) cream of chicken soup
- 1 cup whole milk or half-and-half
- 1 teaspoon dried thyme or poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 box Red Lobster Cheddar Bay Biscuit mix (including seasoning packet)
- 3/4 cup water or milk (or amount called for on biscuit mix package)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the shredded cooked chicken evenly over the bottom of the dish and set aside.
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Add the frozen mixed vegetables to the skillet. Cook for 3–4 minutes, stirring occasionally, to heat them through and evaporate any excess moisture.
- Pour in the chicken broth and stir in the cream of chicken soup until smooth and well combined. Add the milk or half-and-half, dried thyme or poultry seasoning, black pepper, and salt.
- Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened to a loose gravy consistency. Taste and adjust the seasoning if needed.
- Carefully pour the hot creamy vegetable mixture over the shredded chicken in the baking dish, spreading it out so the chicken and veggies are evenly coated.
- In a separate mixing bowl, combine the Red Lobster Cheddar Bay Biscuit mix with the water or milk listed on the package (about 3/4 cup, or as directed). Stir just until combined; a few small lumps are fine.
- Stir the included seasoning packet into the biscuit batter, then fold in 1 cup of the shredded sharp cheddar cheese, reserving the remaining 1/2 cup for topping.
- Drop spoonfuls of the biscuit batter over the creamy chicken mixture in the baking dish, spacing them out in rustic dollops rather than spreading the batter flat. This creates a cobbler-style topping that allows the sauce to bubble through.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the biscuit layer.
- Bake the casserole for 30–35 minutes, or until the biscuits are puffed and cooked through and the top is golden brown in spots and bubbling around the edges. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.
- Remove the dish from the oven and let the casserole rest for 5–10 minutes to allow the filling to thicken slightly. Garnish with chopped fresh parsley, if using, then scoop into bowls or onto plates and serve warm.
Notes
- This casserole can be prepared in advance and refrigerated before baking.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg