This casserole has been one of my weeknight go-tos since the first time I made it on a rainy Sunday when I was short on energy but wanted something warming and satisfying. I discovered the combination by experimenting with a box of Cheddar Bay biscuit mix and a leftover rotisserie bird; the result was a golden, bubbling dish that tasted far more involved than the time it took to prepare. The top becomes a buttery, cheesy crust while the interior stays lusciously saucy — the contrast in textures is what keeps my family coming back. I love this version because it’s forgiving: the shredded chicken can be fresh, store-bought rotisserie, or leftover roasted breast, and the frozen vegetable mix keeps the dish colorful and convenient. The ease of whisking together the biscuit mix with milk and layering — without stirring — produces a cobbler-like top that bakes into pockets of tender biscuit over a rich, savory base. It’s the kind of dish that fills your kitchen with nostalgic aromas and invites everyone to the table.

Ingredients

• Butter (1/2 cup, 1 stick, melted): Provides a golden, rich layer on the bottom that helps the biscuit topping brown evenly. Use unsalted if you want better control over salt; plug in a quality brand such as Kerrygold or Land O Lakes for butter-forward flavor.
• Shredded chicken (4 cups): Rotisserie chicken is my go-to for speed and flavor — remove skin and shred with two forks. Cooked breast or a leftover roasted bird both work well and contribute moist, lean protein.
• Frozen mixed vegetables (12 oz bag): A standard vegetable medley keeps colors and nutrients in the dish. No need to thaw; straight-from-frozen gives the best texture after baking.
• Red Lobster Cheddar Bay Biscuit Mix (12 oz box): This boxed mix creates the cheesy, biscuit-like topping. Include the seasoning packet from the box in the wet mix for built-in garlic and herb notes.
• Whole milk (2 cups): Adds richness to the biscuit batter; you can use 2% for a lighter option but whole milk yields a more tender crumb.
• Chicken broth (14.5 oz can, about 2 cups): Thins the canned soup and waters the filling for a saucy base — low-sodium broth is great if you’re monitoring salt.
• Cream of chicken soup (10.5 oz can): Provides body, savory depth, and a creamy mouthfeel; you can substitute homemade cream sauce for a fresher profile.
• Seasonings (garlic powder, onion powder, black pepper): Simple aromatics that lift the entire dish — apply sparingly if your boxed mix or broth is salted.

Instructions

Preheat and prepare: Preheat the oven to 375°F and grease a large 9x13" baking dish thoroughly. Proper greasing ensures the buttery base will release easily and prevents sticking on the sides. Butter the base: Melt 1/2 cup (1 stick) butter and pour it evenly across the bottom of the prepared pan. Tilt the dish to coat the surface — this layer soaks into the biscuit topping as it bakes, yielding that golden finish. Layer the protein: Spread 4 cups of shredded chicken in an even layer over the butter. Keep the chicken level so the biscuit mix cooks uniformly and the sauce distributes evenly through the filling. Add the vegetables and season: Scatter the frozen mixed vegetables (1 12-oz bag) over the chicken. Sprinkle garlic powder, onion powder and black pepper to taste — I use light-handed seasoning because the soup and biscuit mix have salt already. Make the biscuit batter: In a medium bowl whisk together 2 cups whole milk, the 12-oz Cheddar Bay biscuit mix and the seasoning packet from the box until smooth. Pour the batter evenly over the chicken and vegetables. Do not stir — the pour-over method creates pockets of biscuit as it bakes. Mix the sauce: In the same bowl whisk together the 10.5-oz can of cream of chicken soup and the 14.5-oz can of chicken broth (about 2 cups total). Pour this evenly over the biscuit mix — again, do not stir to maintain the cobbler effect. Bake until golden: Place the uncovered dish on the center rack and bake 55–65 minutes until the top is deep golden brown and a knife inserted into the center comes out mostly clean. My oven needs the full 65 minutes; if your oven runs hot, check at 50 minutes. Rest before serving: Remove from the oven and let rest about 10 minutes so the sauce thickens and slices hold shape. Serve warm with a simple green salad or steamed greens for balance.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely then transfer to a freezer-safe dish or cover the baking dish tightly with foil and plastic wrap; label with the date and freeze up to 3 months. When reheating frozen portions, thaw overnight in the refrigerator if possible, then warm in a 350°F oven covered with foil for 20–30 minutes; remove foil for the last 8–10 minutes to refresh the crust. If you refrigerate assembled but unbaked, allow it to sit at room temperature for 20 minutes before popping into the oven and add roughly 10–15 minutes to the bake time.

Ingredient Substitutions

If you prefer, swap the Cheddar Bay biscuit mix for another savory biscuit or drop biscuit mix in favor of a basic dumpling mix (use the same milk ratio). For a lower-fat version use 2% milk and reduce butter to 6 tablespoons; the texture will be slightly less rich but still comforting. Replace the canned cream of chicken with 1 1/2 cups of homemade white sauce (butter, flour, milk) plus a small chicken stock reduction for fresher flavor. For a gluten-free approach, choose a certified gluten-free biscuit mix and a gluten-free canned soup or homemade roux and stock.

Serving Suggestions

Serve slices with a crisp green salad tossed in a bright vinaigrette to cut through the richness. Steamed green beans or roasted asparagus add a fresh counterpoint; a simple fruit salad makes a light finish. Garnish with chopped parsley or sliced green onions for color and brightness. For potlucks, place the casserole on a warming tray and provide a big spoon so guests can serve generous portions — this is a great centerpiece for casual gatherings.

Cultural Background

This layered, pour-over baking method is an American home-cooking technique that marries convenience with the comforting textures of cobblers and pot pies. The idea of pouring batter directly over a savory filling comes from classic pudding and cobbler preparations, adapted here with modern pantry conveniences like boxed biscuit mix and canned soup. It’s a practical evolution of casserole culture — designed to feed families efficiently without sacrificing flavor.

Seasonal Adaptations

In spring and summer, swap the frozen vegetable mix for fresh peas, corn and diced bell pepper and reduce the baking time slightly if using tender fresh veg. In fall and winter, add roasted root vegetables like diced sweet potato or parsnip for earthier notes; try sage in place of some of the black pepper for a cozy, seasonal aroma. For holidays, add a sprinkle of grated Parmesan to the biscuit batter for an elevated crust.

Meal Prep Tips

Assemble the casserole up to 24 hours in advance and keep covered in the refrigerator; when ready to bake, set on the counter for 20 minutes and then bake as directed, adding 10–15 minutes if it’s cold. Portion into individual ramekins for grab-and-go lunches or single servings to freeze — label and stack in the freezer for easy weeknight dinners. Use disposable aluminum pans for gifting or potluck transport so you don’t have to worry about returns.

I hope this layered, buttery dish becomes a regular in your rotation — it’s approachable, endlessly adaptable, and reliably satisfying. There’s something comforting about pulling a bubbling, golden-topped pan from the oven, setting it on the table, and watching everyone dig in.