Kosher salt and freshly cracked black pepperto taste
1canbiscuits8 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
Recipe Storage and ReheatingTo 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 9x13 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.
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