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My review
Chicken, Rice, and Biscuit Casserole
Kristi Walton-Brown
"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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Ingredients
50 m servings 680 calsOriginal recipe yields 5 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.
Footnotes
- 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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Reviews
Read all reviews 3138 Ratings
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Most helpful positive review
2/13/2016
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...
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2/13/2016
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...
2/7/2015
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...
8/26/2017
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...
11/29/2017
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 ...
1/18/2017
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...
5/5/2016
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!!