Chicken Biscuit Casserole
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
Directions
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 wet.
Add the cooked rice, chicken, cream of chicken soup, milk, and cheese to a casserole dish and mix well. Arrange the biscuit dough over top, pressing down slightly.
Bake 20-35 minutes until the biscuits are golden and the bottom layer is heated through.
