Ingredients
5
5 servings
- •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.
Nutritional Facts
Per 5 servings
- Calories: 680
- Carbohydrate: 68g
- Fat: 28g
- Fiber: 1g
- Protein: 37g
- Sugar: 7g
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