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Chicken, Rice, and Biscuit Casserole

Rated as 4.5 out of 5 Stars

"If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in 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."
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50 m servings 680 cals
Original recipe yields 5 servings


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  • Prep

  • Cook

  • Ready In

  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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
  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 bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
  5. Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 680 calories; 28.2 g fat; 67.5 g carbohydrates; 37.1 g protein; 96 mg cholesterol; 1832 mg sodium. Full nutrition

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  1. 36 Ratings

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Most helpful positive review

I'm giving this 5 stars, even though I made some tweaks, since my family just finished the whole pan in one night (everyone was still picking at it after dinner). Ok, here's my tweaks. Since j...

Most helpful critical review

It was OK, not sure I'll make it again

Most helpful
Most positive
Least positive

I'm giving this 5 stars, even though I made some tweaks, since my family just finished the whole pan in one night (everyone was still picking at it after dinner). Ok, here's my tweaks. Since j...

This was very good and the leftovers were just as tasty as it was fresh from the oven. Super easy to make, especially if you have leftover rice and/or chicken. I did have to cover with foil abou...

Excellent. I made my biscuits from scratch.

My family really enjoyed this recipe. I made the rice with chicken broth, covered it with foil and baked it until there was 10 minutes left of cooking time. I removed the foil and put the biscu...

Ultimate comfort food! Did make modifications based on scale and personal preferences. Used 2 regular sized cans (couldn't find size called for) of cream of chicken with herbs and one cream of ...

I actually have it in the oven right now. I chopped up some fresh broccoli spears and some celery and added it to the base mixture along with some seasonings. I have it in the oven on 400 for ab...

I added cumin and crushed garlic. I didn't have pre add biscuits so I made my own. Yum!! My oldest, who is growing again, ate four helpings!!

My family really loved it. Will definitely make it again!

I liked this pretty good but instead of plain rice I used yellow rice. Also found for cream of chicken used a can of c of chix with Herb and c of chix with mushroom. Still was good but still bla...