Chicken Biscuit Casserole

Posted: April 15

Time: 50 minutes

Yield: 5 servings

recipe image

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!


• 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


Step 1

Cook the rice according to package instructions.

Step 2

Preheat the oven to 350 degrees F.

Step 3

In a large skillet, pour just enough water in to cover the bottom.

Step 4

Add the chicken and season with salt and pepper.

Step 5

Turn the heat up to medium-high, cooking the chicken for 7-10 minutes, and adding water as necessary to keep the pan moist.

Step 6

Add the cooked rice, chicken, cream of chicken soup, milk, and cheese into a casserole dish, mixing well.

Step 7

Arrange the biscuit dough over top, pressing it down slightly.

Step 8

Bake until the biscuits are golden and the bottom layer is heated through, about 20-35 minutes.

Step 9

Serve warm.

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