Description
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.
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
Instructions
- 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 the 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 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.
- 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.
- Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely
- 20 to 35 minutes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 5