Description
This comforting Red Lobster Biscuit Chicken Casserole combines tender cooked chicken, mixed vegetables, and a creamy savory sauce, all topped with homemade cheddar bay biscuits inspired by Red Lobster's famous recipe. Baked to golden perfection, it’s a hearty, family-friendly casserole perfect for a weeknight dinner.
Ingredients
Filling
- 3 Tablespoons Butter
- 1/4 cup Onion, chopped
- 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 or diced
- 12 ounces Frozen Mixed Vegetables
- Salt and Black Pepper, to taste
Biscuit Topping
- 1 box Red Lobster Cheddar Bay Biscuit Mix (prepared according to package instructions)
- 1/2 cup Sharp Cheddar Cheese, shredded (to mix into biscuit dough)
- Additional melted butter (for brushing biscuit tops)
- Seasoning packet from biscuit mix (for brushing biscuit tops)
Instructions
- Melt Butter and Sauté Aromatics: In a small saucepan over medium-high heat, melt 3 tablespoons of butter. Add the chopped onions and minced garlic, and sauté until the onions are tender, making sure not to brown the garlic to avoid bitterness.
- Make Roux: Stir in 3 tablespoons of flour with the butter, onions, and garlic mixture. Cook the flour mixture until it is thickened and lightly browned, which adds a nutty depth of flavor to the sauce.
- Add Broth and Thicken Sauce: Gradually pour in 2 cups of chicken broth while stirring. Bring the mixture to a boil, then reduce heat and cook for 2-3 minutes until the sauce has thickened to a creamy consistency.
- Add Cream and Season: Remove the saucepan from heat and stir in 1/4 cup heavy whipping cream. Season the sauce with salt and black pepper to taste, adjusting for your preference.
- Assemble Filling: Spread the 2 cups of cooked chicken evenly in the bottom of an 11x7 inch casserole dish. Top the chicken with 12 ounces of frozen mixed vegetables. Pour the warm sauce evenly over the top, then gently stir to combine the ingredients and coat everything in the creamy sauce.
- Prepare Biscuit Topping: Prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package instructions, carefully folding in 1/2 cup shredded sharp cheddar cheese into the dough. Avoid overmixing to keep the biscuits tender.
- Top with Biscuit Dough: Drop spoonfuls of biscuit dough over the chicken and vegetable filling in the casserole dish. Leave space between each biscuit to allow them room to expand and brown evenly while baking.
- Bake the Casserole: Place the casserole dish in a preheated oven at 425°F (220°C). Bake for 14-16 minutes, or until the biscuit tops are golden brown and cooked through.
- Brush Biscuit Tops: Remove the casserole from the oven and immediately brush the tops of the biscuits with melted butter mixed with the seasoning packet included in the biscuit mix to add flavor and moisture.
- Serve: Serve the casserole hot, scooping biscuits and creamy chicken-vegetable filling together for a satisfying meal.
Notes
- You can substitute the frozen mixed vegetables with fresh vegetables like peas, carrots, or corn if preferred.
- For a lower-fat version, use light cream or milk instead of heavy whipping cream and reduce butter amounts.
- Ensure the biscuits have space to expand when topping the casserole to avoid uneven cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven to maintain biscuit crispness rather than microwaving.
