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.
Ingredients
- 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
Directions
Step 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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 680 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat12g | 59% |
Cholesterol96mg | 32% |
Sodium1832mg | 80% |
Total Carbohydrate68g | 25% |
Dietary Fiber1g | 3% |
Total Sugars7g | |
Protein37g | |
Vitamin C0mg | 1% |
Calcium301mg | 23% |
Iron5mg | 29% |
Potassium463mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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