This casserole became a weekday lifesaver the first winter I made it for my busy household. I found the combination by thinking about all the cozy foods my family loves and combining them into one pan. The warm, savory chicken filling with creamy broth and tender mixed vegetables reminds me of potluck dinners at my aunt's house. The biscuit topping, made with Cheddar Bay biscuit mix, browns to a deep golden crust that is slightly crisp at the edges and pillowy in the middle. It fills the kitchen with an inviting aroma that always has everyone pulling up a chair.

I discovered this dish while short on time and wanting comfort food that still felt like home cooking. Using rotisserie chicken saved the evening and gave the dish a roasty flavor without extra work. The dish is forgiving, which is why it is now part of our regular rotation. It is perfect for busy weeknights, casual gatherings, and those evenings when you want something warm and satisfying with minimal fuss.

Ingredients

• Butter: Use 1 half cup melted butter, preferably unsalted so you can control the salt level. Melt it gently in the microwave or on the stove and pour it across the bottom of the pan to create the initial fat layer that keeps the topping from sticking and adds richness.
• Shredded chicken: Four cups of shredded cooked chicken works best. Rotisserie chicken is an excellent time saver and provides established seasoning and juiciness. Remove skin and shred with two forks for even texture.
• Frozen mixed vegetables: One 12 ounce bag of mixed vegetables provides color, fiber, and a mild sweetness that balances the savory sauce. No need to thaw; the steam from baking brings them to the right tenderness.
• Red Lobster Cheddar Bay Biscuit Mix: Use an 11.36 ounce box for the biscuit topping. The included seasoning packet is a shortcut that boosts flavor and gives the distinctive cheesy garlic note.
• Whole milk: Two cups of whole milk add creaminess and help hydrate the biscuit mix into a tender top layer. Use full fat for best texture.
• Chicken broth: One 14.5 ounce can provides about two cups of broth to enrich the filling and keep it saucy without becoming watery.
• Cream of chicken soup: One 10.5 ounce can of condensed soup brings body and savory depth to the base of the dish.
• Seasonings: Garlic powder, onion powder, and black pepper to taste. Go easy with additional salt because the biscuit mix and condensed soup contain sodium.

Instructions

Prepare and preheat:Preheat your oven to 375 degrees Fahrenheit and grease a large 9x13 baking dish with a little melted butter or spray. Make sure the oven rack is centered to promote even browning of the biscuit topping.Butter the dish:Melt one half cup of butter and pour it across the bottom of the prepared dish letting it settle into an even layer. The butter provides flavor and helps the biscuit layer brown crisply at the edges.Layer the chicken:Spread four cups of shredded chicken in a single even layer over the butter. Shredding into moderate sized pieces ensures each bite has both chicken and biscuit. If using a very large rotisserie bird you can remove excess dark meat or bones before shredding.Add the vegetables and season:Scatter the frozen 12 ounce bag of mixed vegetables evenly over the chicken. Sprinkle garlic powder, onion powder, and black pepper over the top. Keep added salt to a minimum to avoid over seasoning because the canned soup and biscuit mix add salt.Make the biscuit batter:In a medium size bowl whisk together two cups of whole milk, the 11.36 ounce biscuit mix powder, and the seasoning packet that comes with the mix until smooth. Pour this mixture evenly over the chicken and vegetables. Do not stir because the biscuit batter will bake on top and rise into a crust.Combine the sauce:In the same bowl whisk the 10.5 ounce can of condensed cream of chicken soup with the 14.5 ounce can of chicken broth until completely smooth. Pour the soup and broth mixture evenly across the top of the biscuit layer. Do not stir so the layers remain distinct and create a saucy base under the topping.Bake and rest:Bake in the center of the oven for 55 to 65 minutes until the biscuit topping is deep golden brown and firm to the touch. My oven needs the full 65 minutes. Remove and let rest for about 10 minutes so the filling thickens and slices hold their shape.

Storage Tips

Cool the casserole to near room temperature before covering. Store in an airtight container or cover the baking dish tightly with plastic wrap and foil. Refrigerate for up to four days. For freezing, slice into portions if you prefer quick reheats and wrap each piece in plastic and foil then place into a freezer bag. Thaw overnight in the refrigerator before reheating. To reheat from frozen cover and bake at 350 degrees Fahrenheit until warmed through or microwave single servings on medium power to avoid over drying.

Ingredient Substitutions

Swap rotisserie chicken for cooked leftover chicken breast or turkey and adjust seasoning as needed. Use a different biscuit mix for a plain top and stir in 1 cup grated cheddar to mimic the Cheddar Bay flavor. Replace whole milk with two percent or an equal amount of half and half for a richer result. For a lighter version use low fat milk and reduce butter to three tablespoons. If you need gluten free choose a certified gluten free biscuit mix and GF condensed soup to match.

Serving Suggestions

Serve with a crisp green salad dressed in a bright vinaigrette to cut through the richness. Steamed green beans or roasted carrots make seasonal vegetable partners. Garnish with chopped parsley or thinly sliced green onion for freshness and color. For a heartier meal add buttery dinner rolls or a simple fruit crisp for dessert when entertaining.

Cultural Background

Layered casserole dishes combine practicality and comfort in American home cooking and have roots in mid century convenience cooking when canned soups and boxed mixes became household staples. This style of baking brings together influence from pot pie textures and cobbler style toppings where a doughy crust covers a savory filling. The Cheddar Bay element adds a regional nod to popular American seafood chain flavors adapted here for land based protein.

Seasonal Adaptations

In winter use frozen mixed root vegetables or add diced potatoes to make the filling heartier. In spring and summer swap the frozen mix for fresh peas, diced zucchini, or roasted corn for lighter tastes. For holiday tables add a few tablespoons of fresh herbs such as sage or thyme to the sauce and top with a sprinkle of grated Parmesan on the biscuit layer for special occasions.

Meal Prep Tips

Assemble the casserole the night before and keep covered in the refrigerator then bake the next day adding ten to fifteen minutes to the bake time if chilled. Portion into individual containers for quick grab and go lunches. Use a disposable foil baking pan when sharing or transporting to potlucks and cover tightly to keep heat and moisture locked in.

This casserole is proof that convenience and warmth can live together in a single pan. It rewards little effort with big comfort and invites creativity when you want to make it your own. Pull on an apron and give it a try this week.