Chicken, Rice, And Biscuit Casserole

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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.