Delicious Chicken & Red Lobster Biscuit Casserole Recipe

There’s something incredibly comforting about a warm casserole, especially when it blends tender chicken with buttery Red Lobster-style biscuits. This chicken biscuit casserole recipe is exactly what you need when craving a hearty, cheesy, and easy-to-make dinner that the whole family will love. It’s rich, creamy, and packed with flavors that bring a little taste of your favorite restaurant right to your own kitchen.

this Recipe

Whether you’re making a weeknight meal or prepping for a weekend gathering, this chicken biscuit casserole will quickly become one of your go-to dishes. Let’s dive into the recipe and discover just how simple it is to whip up this delicious, crowd-pleasing casserole.

Why You’ll Love This Recipe

• Combines juicy chicken and creamy sauce with buttery homemade biscuits.
• Inspired by Red Lobster’s famous cheddar bay biscuits for that irresistible flavor.
• Easy to prepare and bake, perfect for busy nights or casual entertaining.
• Comfort food that appeals to kids and adults alike.
• Can be customized with your favorite herbs, vegetables, or cheeses.

Ingredients

Gather these simple ingredients to create a flavorful chicken biscuit casserole with a cheesy, buttery biscuit topping reminiscent of Red Lobster’s famous biscuits.

• 3 cups cooked shredded chicken (rotisserie or homemade)
• 1/4 cup unsalted butter, plus extra for biscuits
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (plus extra for garnish)
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder (for biscuits)
• 1 teaspoon garlic powder (for biscuits)
• 1/2 teaspoon dried dill or Old Bay seasoning (optional, for biscuits)
• 3/4 cup whole milk or buttermilk (for biscuits)
• 1/4 cup unsalted butter, melted (for biscuit topping)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 480 per serving

How to Make Chicken & Red Lobster Biscuit Casserole

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes until golden and bubbling.
3. Gradually whisk in 2 cups milk, stirring constantly until the sauce thickens, about 5-7 minutes. Remove from heat and stir in cheddar cheese, Parmesan, 1 teaspoon garlic powder, onion powder, smoked paprika, 1/4 teaspoon salt, and black pepper until smooth.
4. Fold shredded chicken and chopped parsley into the cheese sauce, then pour the mixture into the prepared baking dish.
5. In a mixing bowl, combine 2 cups flour, baking powder, 1 teaspoon garlic powder, dried dill or Old Bay seasoning (if using), and 1/4 teaspoon salt. Stir in 3/4 cup milk until just combined to form biscuit dough.
6. Drop spoonfuls of biscuit dough evenly on top of the chicken mixture, covering the surface but leaving small gaps.
7. Brush the biscuit tops with melted butter for a golden finish.
8. Bake uncovered for 25-30 minutes or until the biscuits are golden brown and the casserole is bubbly around the edges.
9. Let rest for 5 minutes, garnish with additional chopped parsley, and serve warm.

Tips for the Best Results

• Use rotisserie chicken for convenience or cook your own chicken breast and shred it fresh.
• Don’t overmix the biscuit dough to keep it light and fluffy.
• Brush the biscuit tops generously with melted butter for authentic Red Lobster biscuit flavor and a golden crust.
• Feel free to add sautéed mushrooms or spinach into the chicken mixture for extra veggies.
• Make sure your milk is at room temperature for the best biscuit texture.

Storage and Reheating

Store any leftover chicken biscuit casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or in the oven at 350°F for about 15 minutes to preserve the biscuit texture.

This casserole also freezes well. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen chicken for this casserole?

Yes, but be sure to thaw the chicken completely and drain any excess moisture before shredding. Using cooked chicken is key to avoid a watery casserole.

What can I substitute for the biscuits topping?

If you prefer, you can use store-bought biscuit dough or even a puff pastry topping. Just adjust baking time accordingly to ensure the topping cooks through.

Is this recipe spicy?

This casserole is mildly seasoned with garlic and paprika for flavor without heat. You can add cayenne pepper or chopped jalapeños if you like a spicier dish.

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from cold.