This creamy casserole is the ultimate comfort food and perfect for those days where you need dinner to come together easily. The Chicken Biscuit Casserole is almost like a chicken pot pie—but in casserole form. This dish boasts a rich and savory sauce saturating juicy chicken and fluffy rice. The crust is flaky, buttery, and crispy—so in other words, a delight! Chicken Biscuit Casserole can be made in under an hour, so you can bring comfort to the table whenever you need it!
Ingredients• 1 cup rice • 2 cups water, plus more as needed • 4 skinless, boneless chicken breast halves, cut into bite-size pieces • salt, to taste • 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
Cook the rice according to package instructions.
Preheat the oven to 350 degrees F.
In a large skillet, pour just enough water in to cover the bottom.
Add the chicken and season with salt and pepper.
Turn the heat up to medium-high, cooking the chicken for 7-10 minutes, and adding water as necessary to keep the pan moist.
Add the cooked rice, chicken, cream of chicken soup, milk, and cheese into a casserole dish, mixing well.
Arrange the biscuit dough over top, pressing it down slightly.
Bake until the biscuits are golden and the bottom layer is heated through, about 20-35 minutes.