Creamy Chicken and Rice Biscuit Bake

1. 1

   Bring the water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Pour just enough water into a large skillet to lightly cover the bottom; place the chicken pieces in a single layer. Season the chicken with salt and pepper. Set the heat to medium-high and cook until the chicken is no longer pink in the center and the juices run clear, adding water as needed to keep the pan wet, 7 to 10 minutes; drain the liquid.

4. 4

   Combine the cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese in a casserole dish. Smooth the top with the back of a spoon. Arrange the biscuit dough over the rice and chicken mixture, breaking pieces as needed to maximize coverage and prevent overlap.

5. 5

   Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is fully heated through, 20 to 35 minutes.

• Calories 830.64 kcal High
• Protein 62.06 g Good Source
• Carbs 71.65 g Moderate
• Total Fat 31.64 g High
• Saturated Fat 14.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 162.25 mg High
• Sodium 1801.74 mg High
• Fiber 2.98 g Moderate
• Sugar 9.78 g Moderate
• Added Sugar 5.83 g Moderate
• Calcium 418.45 mg Good Source
• Iron 4.19 mg Good Source
• Potassium 311.15 mg Low Source
• Vitamin A 171.67 mcg_rae Moderate
• Vitamin C 0.49 mg Low Source
• Vitamin D 0.55 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten