Chicken and Rice With Biscuits On Top

Chicken and Rice With Biscuits On Top

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This chicken and rice dish is simple comfort food at its best. A rich creamy broth of chicken and rice with your favorite canned flaky biscuits baked on top. A recipe the whole family will love!

When I was growing up, my mama would ask from time to time what was something she could fix for lunch or supper that we hadn’t had in a while. My response was usually always the same, Chicken and Rice With Biscuits On Top!

chicken and rice mixture

How To Make Chicken and Rice With Biscuits On Top

Remove giblets from the inside of the chicken and discard. Rinse and add it to a deep pot. Fill a pot with water (enough to cover the chicken). Place the pot of chicken on the stovetop over medium-high heat.

Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. The chicken will typically cook in 30 minutes to an hour depending on the thickness of the meat.

slicing biscuits

When the chicken is done, remove it from the broth. Place the chicken on a cutting board. Allow it to cool enough to touch. Pull or cut away the bones from the meat and discard. Shred the chicken into bite-sized pieces.

Strain the broth through a sieve into a bowl to remove any solids from the broth. Pour the broth back into the pot and add the shredded chicken to the broth.

raw biscuits on top of rice mixture

Next, add the rice to the mixture. Simmer the rice per package recommendations. Be careful! The rice can stick to the bottom of the pot very easily. Be sure to stir frequently and do not leave the rice unattended for too long.

When the rice has cooked through, season the mixture with salt and pepper, to taste. Turn off heat.

Meanwhile, preheat the oven to 350 degrees F. Carefully pour the chicken and rice mixture into a 9 x 12 x 2-inch deep baking dish.

browned biscuits baked on top of casserole

Open the can of biscuits. If there are not enough biscuits to cover the entire dish, you can slice the biscuits in half horizontally like the above picture or buy two cans in advance.

Cover the entire mixture with biscuits. Bake the biscuits on top of the chicken and rice mixture per the instructions on the can. When the biscuits are done and lightly browned.

Take it out of the oven and allow it to cool about 10 minutes before serving.

Chicken and Rice With Biscuits On Top ready to eat.

If you never make a single recipe I share with you, you should at least try this one. You’ll be glad you did!

p.s. Pillsbury Southern Homestyle Grand Biscuits are our favorite to put on top!

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Chicken and Rice With Biscuits On Top

Chicken and Rice With Biscuits On Top, a rich creamy broth of chicken and rice with your favorite canned flaky biscuits baked on top. Simple, comfort food!
Course Main Course
Cuisine American
Keyword Biscuits, chicken, rice
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 666kcal

Ingredients

  • 1 whole chicken (any size)
  • 1 cup white rice uncooked
  • Kosher salt and fresh cracked black pepper to taste
  • 1 can biscuits 8 to 10 large

Instructions

  • Remove giblets from the inside of the chicken and discard. Rinse and add it to a deep pot. Fill a pot with water (enough to cover the chicken). Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. The chicken will typically cook in 30 minutes to an hour depending on the thickness of the meat.
  • Remove the chicken from the broth and place it on a cutting board. Allow it to cool enough to touch. Pull or cut away the bones from the meat and discard. Shred the chicken into bite-sized pieces.
  • Strain the broth through a sieve into a bowl to remove any solids from the broth. Pour the broth back into the pot and add the shredded chicken to the broth.
  • Add rice to the mixture and simmer until the rice has simmered as long as the package recommendation. Make sure you stir frequently and do not leave the rice too long. It may stick if you are not careful. Season with salt and pepper, to taste. Turn off heat.
  • When the rice is done, preheat oven to 350 degrees F. Carefully pour the chicken and rice mixture into a baking dish, usually a 9 x 12 works well. Use your best judgment on the dish size. It will depend on how much mixture your particular chicken renders.
  • Open the can of biscuits. If there are not enough biscuits to cover the entire dish, you can slice the biscuits in half horizontally like the above picture or buy two cans in advance.
  • Cover the entire mixture with biscuits. Bake the biscuits on top of the chicken and rice mixture per the instructions on the can. When the biscuits are done and lightly browned. Take out of the oven.
  • Allow to cool and enjoy the yumminess!!

Nutrition

Calories: 666kcal | Carbohydrates: 61g | Protein: 30g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 815mg | Potassium: 447mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 3.9mg
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7 thoughts on “Chicken and Rice With Biscuits On Top”

  • It looks good enough to eat!

    I’m suprised you admit to using canned biscuits but they’re what I grew up eating. I still have them now and then because I really haven’t mastered the art of home-made biscuits. I like the extra large ones. But we never had chicken and rice fixed like this and in fact, we never ate rice.

    • I too haven’t mastered the art of biscuit making. I tried using a Jiffy box mix once making a solid cap instead of individual biscuits. It just didn’t taste the same. Besides, canned biscuits are so quick!! 🙂

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