Chicken and Biscuit Bake Recipe

Welcome to my cozy kitchen, where today I’m sharing a heartwarming Chicken and Biscuit Bake Recipe that’s sure to become a new favorite in your home!

Imagine pulling a dish out of the oven, the aroma of tender chicken mingling with buttery, cheddar-flecked biscuits, and a rich, creamy sauce — this is comfort food at its finest.

This is a copycat version of the viral Chicken Cobbler recipe that was on social media recently!

Whether you’re gathering the family for a Sunday dinner, or just looking for a satisfying meal to warm up your weeknights, this recipe is as delightful to prepare as it is to devour.

So, tie on your apron, and let’s embark on this culinary adventure together!

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Ingredients in This Chicken and Biscuit Bake Recipe

In our culinary adventure today, we’ll be gathering the stars of our show — the delightful ingredients that come together to create a comforting masterpiece known as the Chicken Biscuit Bake.

The Chicken and Veggies

Picture this: a succulent rotisserie chicken takes center stage, graciously shredded and ready to infuse its savory goodness into every bite.

Now, let’s add a burst of color and nutrition with a 12-ounce bag of frozen peas and carrots, though you’re the maestro of your kitchen, so feel free to dance with your vegetable muse and choose your favorites.

The Biscuits

To crown our creation with a touch of indulgence, we’ll be whipping up a batch of Red Lobster Cheddar Bay biscuit mix – 2 cups of pure cheesy bliss that will rise to golden perfection.

But wait, there’s more!

Our supporting cast includes 2 cups of milk and an equal measure of rich chicken stock, working harmoniously to bring depth and flavor to our delightful bake.

No symphony of flavors would be complete without a creamy crescendo, and that’s where a 10.5-ounce can of cream of chicken soup steps in. It’s the velvety backdrop that ties everything together, transforming our humble ingredients into a luscious experience.

And of course, what’s a comforting bake without a touch of buttery magic? One stick of butter is the fairy godmother in our culinary fairy tale, ensuring that each bite is kissed with richness and warmth.

Substitute Ingredients You Can Use in This Chicken and Biscuits Bake Recipe

One of the best things about this comforting Chicken and Biscuit Bake recipe is its flexibility. You can easily swap out ingredients based on dietary preferences, availability, or just to add a twist to the recipe. Here are some substitute ideas:


Vegetarian Option: Use a plant-based chicken substitute, or try using roasted cauliflower or portobello mushrooms for a hearty, meat-free version.

Other Meats: You can replace chicken with cooked turkey, ham, or even sausage for a different flavor profile.

Frozen Peas and Carrots

Other Vegetables: Feel free to use any frozen or fresh vegetables you prefer or have on hand, such as corn, broccoli, green beans, or bell peppers.

Canned Vegetables: If that’s what you have in your pantry, they’ll work too. Just be sure to drain them well.

Red Lobster Cheddar Bay Biscuit Mix

Homemade Biscuit Mix: You can make your own biscuit mix using flour, baking powder, salt, and butter. Add cheddar cheese and garlic powder for that cheddar bay twist.

Store-Bought Alternatives: Any pre-packaged biscuit mix can work. Just remember to add cheese and seasonings if they’re not included.


Dairy-Free Options: Almond, soy, or oat milk can be great substitutes if you’re avoiding dairy.

Creamier Version: Use half-and-half or light cream for a richer biscuit topping.

Chicken Stock

Vegetable Stock: A great option if you’re going vegetarian.

Beef Stock: This can add a deeper flavor but is best paired with meats other than chicken.

Cream of Chicken Soup

Cream of Mushroom: A common substitute that adds a nice earthy flavor.

Dairy-Free Cream Soups: Look for plant-based cream soups if you’re avoiding dairy.


Margarine: It’s an easy one-to-one substitute for butter.

Oil: In a pinch, you can use a neutral oil like canola or vegetable oil, but the flavor profile will change slightly.

Remember, cooking is all about making a dish your own, so feel free to experiment and adjust the recipe to suit your taste and needs. Happy cooking!

Making the Chicken and Biscuits Bake Recipe

Are you ready to create a Chicken Biscuit Bake that’ll make your taste buds sing?

Preheat and Melt:

Preheat your oven to a toasty 350°F. While it’s warming up, place a stick of butter in a 9-by-13-inch pan and let it luxuriously melt in the oven. Picture the golden goodness – it’s the beginning of something delicious!

Layer the Goodness:

Once the butter has worked its magic, add the shredded rotisserie chicken to the pan, spreading it out evenly.

Cheesy Addition (Optional):

Feeling a bit cheesy? Go ahead and sprinkle some shredded cheese over the top. The more, the merrier!

Biscuit Mix Magic:

In a bowl, mix together 2 cups of Red Lobster Cheddar Bay biscuit mix with 2 cups of milk. Don’t forget to include the seasoning packet that came with the mix. For an extra kick, throw in some garlic and onion powder or any seasoning that tickles your taste buds.

Pour, But Don’t Mix!

Pour the biscuit mix over the chicken and veggies. But here’s the twist – resist the urge to mix! Let the layers do their thing and mingle in the oven.

Now, shower your creation with a 12-ounce bag of frozen peas and carrots, or go wild with your favorite veggies. I like to use a mixture of frozen veggies in my bake.

Creamy Blanket on Top:

In another bowl, whisk together 2 cups of chicken stock and a 10.5-ounce can of cream of chicken soup.

Pour this creamy concoction over the top – again, resist the temptation to mix. This is a dish with layers, and we want to keep it that way!

Bake to Perfection:

Pop your creation into the preheated oven, uncovered, and let it bake for 45 minutes. It might look a bit runny, but fear not – the magic is happening.

Patience is a Virtue:

Once the timer goes off, exercise a bit of patience. Let the dish sit for at least 10 to 15 minutes. During this time, the sauce will work its thickening magic, transforming into a luscious gravy consistency.

Wondering What Pairs Well with this Chicken and Biscuit Bake Recipe?

The Comforting Chicken and Biscuit Bake is a hearty and flavorful dish that pairs well with a variety of sides. Here are some suggestions to enhance your dining experience:

Fresh Salad:

A crisp green salad with a light vinaigrette can provide a refreshing contrast to the rich and savory flavors of the bake. Consider a mix of mixed greens, cherry tomatoes, cucumber, and red onion.

Roasted Vegetables:

Roasted vegetables such as Brussels sprouts, sweet potatoes, or asparagus complement the dish well. The caramelization from roasting adds a depth of flavor.

Mashed Potatoes:

Creamy mashed potatoes create a comforting and classic pairing. The creamy texture of the potatoes contrasts nicely with the biscuit topping.


A tangy coleslaw with cabbage, carrots, and a zesty dressing adds a crunchy and refreshing element that balances the richness of the chicken and biscuits.

Steamed Broccoli or Green Beans:

Lightly steamed or blanched green vegetables provide a simple and nutritious side that won’t overpower the main dish.

Fruit Salsa:

A fresh fruit salsa with diced mango, pineapple, red onion, and cilantro can add a sweet and tropical twist to your meal.

Garlic Bread or Breadsticks:

Serve some garlic-infused bread or breadsticks on the side to mop up the delicious gravy from the dish.

Cranberry Sauce:

For a touch of sweetness, consider serving cranberry sauce on the side. The tartness pairs well with the savory elements of the bake.

Soup Starter:

Begin the meal with a light soup such as a tomato basil soup or a chicken vegetable soup to whet your appetite.

Corn on the Cob:

Fresh or grilled corn on the cob adds a sweet and juicy component that complements the savory flavors.

Feel free to mix and match these suggestions based on your preferences and the season. The goal is to create a well-balanced and satisfying meal that everyone will enjoy. Bon appétit!

How to Store and Reheat Leftover Chicken and Biscuit Bake Recipe

Storing and reheating your leftover Chicken and Biscuit Bake correctly is crucial for maintaining its taste and ensuring food safety. Here’s how you can do it:

Allow the Chicken and Biscuit Bake to cool to room temperature. However, don’t leave it out for more than 2 hours to avoid bacterial growth.

Transfer the leftovers into an airtight container. If you have a large amount, consider dividing it into smaller portions. This helps the food cool more quickly and evenly, and also makes reheating more convenient.

Freezing (Optional)

If you don’t plan to eat the leftovers within a few days, you can freeze them. Wrap the portions tightly with aluminum foil or plastic wrap, then place them in freezer bags or an airtight container. Frozen, the bake can last for up to 2-3 months.


The best way to reheat the Chicken and Biscuit Bake from the fridge is in the oven. Preheat your oven to 350°F (175°C). Place the desired amount of bake in an oven-safe dish, cover it with foil to prevent the biscuits from getting too brown, and heat it for about 20 minutes or until heated through.

From the Freezer:

If the bake is frozen, it’s best to thaw it in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as for refrigerated leftovers.

Microwave Option:

For a quicker option, you can use the microwave. Place a portion of the bake in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap to trap steam, and heat it on high for 2-3 minutes or until hot. Be aware that microwaving can make the biscuits a bit soggy.

Reheating Tips:

If the dish seems dry after reheating, you can drizzle a little chicken stock or water over it before heating to add moisture.

Always ensure that the reheated food reaches an internal temperature of 165°F (74°C) for food safety.

Remember, reheating multiple times is not recommended, as it can degrade the quality of the food and pose a risk for foodborne illnesses. It’s best to only reheat the amount you plan to eat. Enjoy your delicious leftovers!

Gluten-free Version of this Chicken and Biscuits Bake Recipe

You can adapt the Comforting Chicken and Biscuit Bake to be gluten-free while still maintaining its deliciousness. Here’s how you can modify the recipe:

Gluten-Free Biscuit Mix:

Replace the regular biscuit mix with a gluten-free biscuit mix. There are several brands available that offer gluten-free mixes. Make sure to follow the instructions on the package for the best results.

Gluten-Free Cream of Chicken Soup:

Many traditional canned cream of chicken soups contain gluten. Look for a gluten-free version or make your own. Homemade cream of chicken soup can be made using gluten-free flour or cornstarch as a thickener.

Gluten-Free Chicken Stock:

Ensure that the chicken stock you use is labeled gluten-free. Some stocks may contain gluten as a thickening agent.

Rotisserie Chicken or Chicken Breasts:

Be cautious with store-bought rotisserie chickens, as some may be seasoned with gluten-containing ingredients or cross-contaminated. Either prepare your own roasted chicken at home or ensure the store-bought one is certified gluten-free.

Frozen Vegetables:

Frozen peas and carrots are generally gluten-free, but it’s always good to check the packaging for any potential cross-contamination warnings.


Butter is naturally gluten-free, so no substitution is needed here.


Check the seasoning packet that comes with the gluten-free biscuit mix, or any additional seasonings you add, to ensure they’re gluten-free. Some spice blends and packets can contain gluten as a filler or anti-caking agent.

Optional Cheese:

If you choose to add cheese, most natural cheeses are gluten-free, but it’s always best to check the label.

When preparing a gluten-free version of a recipe, it’s crucial to read all labels carefully and be aware of cross-contamination. If you’re cooking for someone with celiac disease or severe gluten intolerance, it’s essential to ensure that all cooking surfaces, utensils, and pans are thoroughly cleaned and free from gluten residues.

By making these adjustments, you can enjoy a gluten-free Chicken and Biscuit Bake that’s just as comforting and tasty as the original!

If you’ve enjoyed this easy weeknight meal using rotisserie chicken check out my Chicken Cordon Bleu Casserole Recipe or my Chicken Quesadilla Recipe!

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Chicken and Biscuit Bake

Whether you're gathering the family for a Sunday dinner, or just looking for a satisfying meal to warm up your weeknights, this recipe isas delightful to prepare as it is to devour.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken and biscuits, chicken casserole, chicken cobbler, comfort food recipe, easy weekday meal, rotisserie chicken recipe
Servings: 8 servings
Calories: 332kcal

As an Amazon Associate I earn from qualifying purchases.


  • 12- ounce bag of frozen peas and carrots or your choice of vegetable
  • 1 rotisserie chicken, shredded or 2-3 chicken breasts shredded
  • 2 cups Red Lobster Cheddar Bay biscuit mix
  • 2 cups milk
  • 2 cups chicken stock
  • 10.5- ounce can cream of chicken soup
  • 1 stick butter
  • Optional:
  • 1 cup cheddar cheese shredded


  • Make sure your oven is set to 350 degrees F.
  • Melt the Butter:
  • Take a big baking dish, about 9 by 13 inches. Put a stick of butter in there, and let it melt in the oven while it’s heating up.
  • Add Chicken and Veggies:
  • When the butter’s all melted, grab the dish (careful, it’s hot!) and toss in your shredded chicken. Spread it out so it covers the bottom. Next, throw in your frozen veggies. Give it a good sprinkle of seasoning. If you like cheese, you can add that now too.
  • Make Biscuit Mix:
  • In a bowl, mix together 2 cups of biscuit mix with 2 cups of milk. If there’s a little packet of seasoning with the mix, throw that in. If you want some extra flavor, add garlic or onion powder, or whatever spices you like.
  • Pour Biscuit Mix:
  • Now, pour that biscuit mix right over the chicken and veggies. Don’t stir it, though!
  • Mix Stock and Soup:
  • In another bowl, mix up your chicken stock and cream of chicken soup. Pour this over the whole thing. And, you guessed it, don’t mix it up!
  • Bake It:
  • Pop the dish in the oven and let it bake for 45 minutes. Even if it looks a bit watery, that’s okay.
  • Let It Sit:
  • When it’s done baking, take it out and let it chill for 10 to 15 minutes. The sauce will thicken up, and you’ll have a delicious gravy to enjoy.
  • That’s it! Your Chicken and Biscuit Bake is ready to be enjoyed. Dig in!

Your Own Private Notes


Calories: 332kcal | Carbohydrates: 32g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 890mg | Potassium: 342mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4370IU | Vitamin C: 5mg | Calcium: 249mg | Iron: 2mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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