Red Lobster Biscuit Chicken (Print-Friendly Version)
Tender chicken and veggies baked under a cheesy biscuit crust for a savory, comforting dish.
# Ingredients List:
→ Filling
01 -
480 g cooked chicken, diced
02 -
150 g frozen mixed vegetables
03 -
240 ml cream of chicken soup
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
Salt and black pepper to taste
07 -
120 ml chicken broth
→ Biscuit Topping
08 -
312 g all-purpose flour
09 -
1 tbsp baking powder
10 -
1 tsp salt
11 -
113 g unsalted butter, cold and cubed
12 -
112 g shredded cheddar cheese
13 -
180 ml milk
14 -
1 tbsp garlic powder
# Detailed Cooking Steps:
01 -
Set the oven to 190°C and allow it to reach temperature.
02 -
In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly.
03 -
Transfer the filling mixture evenly into a casserole or pie dish.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
05 -
Stir in shredded cheddar cheese and garlic powder. Gradually pour in the milk, mixing just until combined without overmixing.
06 -
Drop spoonfuls of the biscuit dough evenly over the prepared filling.
07 -
Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown and the filling is bubbling.
08 -
Allow the dish to cool for a few minutes before serving.
# Helpful Hints:
01 -
Using rotisserie chicken reduces preparation time significantly.
02 -
Ensure the butter is very cold to achieve flaky biscuits.
03 -
Avoid overmixing the biscuit dough to prevent toughness.
04 -
Adjust salt and pepper according to taste preferences.