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Chicken, Rice, and Biscuit Casserole
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Satisfy your rice and biscuit cravings with this cozy cream of chicken casserole. Perfect for a comforting meal on rainy days.
Ingredients:
  • 2 cups water
  • 1 cup rice
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 (26 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 cup shredded Mexican blend cheese
  • 1 (10 ounce) can refrigerated flaky-style biscuit dough, separated
Instructions:
  • In a saucepan, bring water and rice to a boil. Then, lower the heat, cover, and let it simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Fill the skillet with a shallow layer of water, then place chicken in a single layer. Season with salt and pepper. Cook over medium-high heat until cooked through, adding water if needed to keep moist, for 7 to 10 minutes. Drain excess liquid before serving.
  • Combine cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese in a casserole dish. Use the back of a spoon to smooth the top. Arrange biscuit dough over the mixture, breaking pieces as needed for full coverage without overlapping.
  • Bake until the biscuit topping turns a beautiful golden brown and the bottom layer is completely heated through, for 20 to 35 minutes in the preheated oven.

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