Rich and creamy chicken and rice casserole comes together easily with a buttery and flaky biscuit topping. Simple southern comfort food!
I here declare chicken and rice with biscuits as my favorite comfort food.
This hearty chicken and rice casserole has juicy chicken laced in a rich, creamy rice broth with a buttery biscuit topping. I guess you could say this recipe is kind of like a pot pie but in a casserole form. However, casserole also differs from a pot pie because it doesn’t have any vegetables (although you could add them), and instead of a flaky pastry, the filling is topped with biscuits.
From time to time, when I was growing up, mama would ask me if there was something she could make for lunch or supper that we last had a while ago. My response was usually always the same, “chicken and rice With biscuits on top.” And she’d always make it for us.
Trust me; this chicken dish is a downhome recipe your whole family will love!
Ingredients You’ll Need To Make Chicken and Rice With Biscuits On Top
This is about the simplest ingredient list I have ever written. First, I’ll give you the ingredients for the from-scratch recipe. Then I’ll list the ingredients for the shortcut version. The recipe card at the bottom of this post contains a complete list of ingredients.
Chicken: for this recipe, you will need a 4-5 pound whole chicken. This chicken will provide you with chicken broth and meat for the casserole.
Substitutes: if you don’t like dark meat, use bone-in chicken breast instead.
Rice: I use long-grain white rice for this recipe. It’s starchy and creamy, which thickens up the broth.
Substitutes: brown rice, wild rice, jasmine rice, or any uncooked rice you like works best.
Seasoning: This ripe doesn’t have a laundry list of herbs and spices, keep it simple with Kosher salt and fresh cracked black pepper, to taste.
Biscuits: You’ll need 16 canned or homemade biscuits to top a 9×13 or 3-quart casserole dish. I found canned biscuits to be easier. I usually buy eight large biscuits and slice them horizontally in half to make 16 biscuits. Canned biscuits puff up a lot, so you can make them go further by slicing them in half.
Add-Ins
Vegetables: onions, carrots, peas, mushrooms, celery, or whatever you prefer. Anything goes!
Herbs and Spices: add more flavor with herbs and spices, such as garlic powder, onion powder, thyme, or parsley.
Creaminess: Add cream of chicken soup to make this dish creamier. I usually make cream chicken soup from scratch using this recipe. Mix 12 ounces of soup with about 6 ounces of water for a creamier soup.
Ingredient Shortcuts
Chicken: Use store-bought rotisserie chicken and shred.
Chicken Broth: If using prepared chicken, then you will need 48 ounces of chicken broth to make this recipe.
How To Make Chicken and Rice With Biscuits On Top
A few more steps are involved when making this recipe from scratch, but it is totally worth it. I will summarize it here, but you can find a detailed list of instructions in the recipe card at the end of this post.
Step 1: Prep the Chicken
- Remove the giblets from inside the chicken and give it a good rinse.
- Add the chicken to a deep pot, cover with water, and boil. Reduce the heat and simmer for 60-90 minutes, covered, depending on the thickness of the meat.
- Remove the chicken from the broth reserving the broth. Allow it to cool enough to touch for about 30 minutes.
- Pull or cut away the bones from the meat and discard. Shred the chicken into bite-sized pieces.
Step 2: Strain the Broth
- Strain the broth through a sieve into a bowl to remove any solids from the broth.
- Clean the edges of the pot if needed. (Sometimes, a weird film from the chicken builds up on the top edges of the pot.)
- Pour the broth back into the pot.
Step 3: Prepare the Chicken and Rice Filling
- Bring the broth and shredded chicken to a boil and add the rice.
- Simmer the rice as long as the rice recipe on the package recommends.
- Turn off the heat—season with salt and pepper to taste.
Step 4: Build The Casserole and Bake
- Pour the chicken and rice into a casserole dish.
- Slice the biscuits in half horizontally and place them on top of the rice mixture.
- Bake the chicken and rice with biscuits on top for at least the amount of time the biscuit recipe states. (However, it may take a little longer, depending on the moisture and thickness of your biscuits.)
Step 5: Serve and Enjoy the Yumminess!
This casserole comes out of the oven, piping hot! Allow the chicken and rice to cool for at least 10 minutes before serving, and even then, you may want to spoon some out and wait a few minutes longer.
Recipe Storage and Reheating
To Store: Allow the casserole to cool completely, then store leftovers wrapped in foil in the fridge for up to 3 days.
To Reheat: Spoon out a portion of the casserole onto a plate and microwave uncovered for 1-2 minutes or until warmed. You can also bake it covered inside a 350-degree F oven for 20-30 minutes, depending on how much you have left over.
Recipe Tips
- Too much rice will cause the casserole to become very dry. Do not be tempted to add more. It may not seem like a lot of rice is in the pot when you first dump it. However, the rice will absorb the broth and fluff up quite a bit. Believe me; this took a while to portion out.
- Make sure you stir the rice frequently. It will stick easily if you are not careful.
- The casserole dish needs to be at least 3 quarts. Use your best judgment on the dish size. It will depend on how much mixture your particular chicken renders, but A 9×13 casserole dish works well.
- Take note of the cooking time on your can of biscuits. It may take longer to bake the biscuits than what the biscuit recipe says. The amount of moisture and thickness of the biscuits will ultimately determine the baking time. Start by baking the recommended biscuit time. If the biscuits do not brown, continue to bake in 3-5 minute increments until you reach the desired doneness.
Recipe FAQs
Either! You can serve Maghmour hot or cold, but I prefer warm.
Add cooked and browned ground beef, lamb, ground turkey, or chicken.
Store maghmour in an airtight container in the refrigerator for up to 5 days. To reheat, transfer the moussaka into an oven-safe dish and place it on the center rack of an oven heated to 350°F for about 25 to 30 minutes.
Making chicken and rice with biscuits on top? We’d love your feedback. Leave us a comment and a star rating below.
See ya on the mountain!
Chicken and Rice With Biscuits On Top
Useful Equipment:
Ingredients
- 4-5 pound whole chicken
- ½ cup white rice uncooked
- Kosher salt and freshly cracked black pepper to taste
- 1 can biscuits 8 to 10 large
Instructions
Prepare the Chicken
- Remove giblets from the inside of the chicken and discard. Rinse the chicken with cold water, then place it inside 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. When the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. The chicken will typically cook for 60-90 minutes, depending on the thickness of the meat. The meat should nearly fall off the bone, but the internal temperature should be no less than 165 degrees F when checked with an instant-read thermometer.
- Use heavy-duty tongs to remove the chicken from the broth and place it into a bowl to cool. 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
- Strain the broth through a sieve into a bowl to remove any solids from the broth. Clean the edges of the pot if needed. (Sometimes, a weird film from the chicken builds up on the top edges of the pot.) Pour the broth back into the pot and add the shredded chicken to the broth.
Prepare the Rice and Chicken Mixture
- Bring the broth and shredded chicken to a boil and add the rice. Simmer the rice as long as the package recommends. Stirring occasionally to ensure the rice doesn't stick to the bottom of the pot. When the rice is done, turn off the heat and season with salt and pepper to taste.
Build the Casserole and Bake
- 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.
- Slice the biscuits in half horizontally and place them in a single layer on top of the rice mixture. Cover the entire mixture with biscuits.
- Bake the chicken and rice with biscuits on top for at least the amount of time the biscuit recipe states. (However, depending on moisture and thickness, it may take a little longer.
- When the casserole is done, allow to cool at least 10 minutes and enjoy the yumminess!!
Notes
- Too much rice will cause the casserole to become very dry. Do not be tempted to add more. It may not seem like a lot of rice is in the pot when you first dump it. However, the rice will absorb the broth and fluff up quite a bit. Believe me; this took a while to portion out.
- Make sure you stir the rice frequently. It will stick easily if you are not careful.
- The casserole dish needs to be at least 3 quarts. Use your best judgment on the dish size. It will depend on how much mixture your particular chicken renders, but A 9×13 casserole dish works well.
- Take note of the cooking time on your can of biscuits. It may take longer to bake the biscuits than what the biscuit recipe says. The amount of moisture and thickness of the biscuits will ultimately determine the baking time. Start by baking the recommended biscuit time. If the biscuits do not brown, continue to bake in 3-5 minute increments until you reach the desired doneness.
K. Quesenberry says
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.
debbeedoodles says
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!! 🙂
K. Quesenberry says
Do the biscuits get done all the way through?
debbeedoodles says
Yes a little soggy on the bottom from the rice mixture but really good!! If they are browned on top as they would be when baking on a baking sheet alone, then they are done.
Celesta says
Interesting Read