-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 680 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
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
Share
Similar recipes
Reviews
Read all reviews 3036 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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!!