Chicken, Rice, And Biscuit Casserole – a delicious recipe with water, rice, skinless, salt, cream of chicken soup, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
531
kcal
Calories
17
g
Fat
41
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Chicken, Rice, And Biscuit Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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