CHICKEN, RICE, AND BISCUIT CASSEROLE

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Chicken, Rice, and Biscuit Casserole image

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.

Provided by Kristi Brown

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 679.8 calories, Carbohydrate 67.5 g, Cholesterol 95.8 mg, Fat 28.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 11.7 g, Sodium 1831.7 mg, Sugar 7.3 g

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