Chicken, Rice, and Biscuit Casserole

Chicken, Rice, and Biscuit Casserole

Kristi Walton-Brown

"If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days."
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50 m servings 680 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 680 kcal
  • 34%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1832 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
  4. 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 bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
  5. Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 12
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This was very good and the leftovers were just as tasty as it was fresh from the oven. Super easy to make, especially if you have leftover rice and/or chicken. I did have to cover with foil abou...

I'm giving this 5 stars, even though I made some tweaks, since my family just finished the whole pan in one night (everyone was still picking at it after dinner). Ok, here's my tweaks. Since j...

Excellent. I made my biscuits from scratch.

I added cumin and crushed garlic. I didn't have pre add biscuits so I made my own. Yum!! My oldest, who is growing again, ate four helpings!!


Added peas and covered for a third of the bake time to prevent overcooking the tops of the biscuits. Super delicious! Can't wait to make this for friends!

It was delicious! I sautéed some onion and celery first and added a little sour cream. Very very good and easy.

We loved this but next time I'd make the biscuits separate. Yum!!

This recipe was delicious! I was concerned about the cheese but don't skip's amazing! Even my husband loved it and he hates rice (so he claims).

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