Chicken, Rice, and Biscuit Casserole

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 680 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 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.

Step 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.