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Chicken, Rice, and Biscuit Casserole

4

50 min

Chicken, Rice, and Biscuit Casserole

Chicken, Rice, and Biscuit Casserole Photo 1

Time

50 min

Serving

5 persons

Calories

680

Rating

4.00★ (80)

Cuisine

Author: Victoria Buriak
If you love rice, cream of chicken soup, and biscuits, this is the casserole for you. I remember when I was younger and my mother had made something similar to this from a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days.

Ingredients

  • water: 2 cups
  • rice: 1 cup
  • skinless, boneless chicken breast halves: 4 piece (cut into bite-size pieces)
  • pinch salt and freshly ground black pepper: 1 piece (to taste)
  • cream of chicken soup: 1 can (26 ounce can)
  • milk: 1 cup
  • Mexican blend cheese: 1 cup (shredded)
  • refrigerated flaky-style biscuit dough, separated: 1 can (10 ounce can)

Metric Conversion

Stages of cooking

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  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
    Chicken, Rice, and Biscuit Casserole Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C).
    Chicken, Rice, and Biscuit Casserole Photo 3
  3. Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken until no longer pink in the center and the juices run clear, adding water as needed to keep pan wet, 7 to 10 minutes; drain liquid.
    Chicken, Rice, and Biscuit Casserole Photo 4
  4. Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the rice and chicken mixture, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
    Chicken, Rice, and Biscuit Casserole Photo 5
  5. Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.
    Chicken, Rice, and Biscuit Casserole Photo 6

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