Chicken, Rice And Biscuits
A hearty, comforting chicken and rice casserole topped with golden biscuits, featuring savory flavors from vegetables, herbs, and tender chicken—perfect for family dinners.
Ingredients
- 2 Tbsp margarine ⓘ
- 1 small onion, chopped
- 1 celery stalk, chopped ⓘ
- 3 cups water ⓘ
- 1 can condensed cream of chicken soup ⓘ
- 1 package mixed vegetables, thawed ⓘ
- 1 tsp paprika ⓘ
- 1/4 tsp dried thyme ⓘ
- 1/4 tsp poultry seasoning ⓘ
- 2 cups cooked diced chicken ⓘ
- 1 1/2 cups Minute original rice ⓘ
- 1 package refrigerated biscuits ⓘ
Instructions
- Preheat oven to 450°F.
- Heat margarine in a large saucepan over medium-high heat.
- Add chopped onion and celery; cook and stir until tender.
- Stir in water, condensed cream of chicken soup, mixed vegetables, paprika, poultry seasoning, and thyme; cover and bring to a boil.
- Stir in cooked diced chicken and cooked rice.
- Pour the mixture into a greased 3-quart casserole dish.
- Top with refrigerated biscuits.
- Bake for 8 to 10 minutes, or until biscuits are golden brown.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream when mixing in the soup. If you're out of margarine, butter or olive oil can be used as a substitute. Feel free to switch up the mixed vegetables with your favorites, such as green beans or corn, for variety. To enhance the flavors, consider adding some garlic powder or using fresh herbs instead of dried.
Serving Suggestions
This dish is hearty on its own but pairs beautifully with a simple green salad or steamed broccoli for added nutrition. For a comforting meal, serve with a side of gravy or cranberry sauce. It makes a wonderful centerpiece for family dinners or potlucks, much like a Soft Crust Chicken Pie, offering a delightful combination of flavors and textures.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second increments until warmed through. Alternatively, reheat in the oven at 350°F until hot, which will help maintain the biscuit's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Rice And Biscuits contains roughly 1827 calories, with 36g protein, 195g carbohydrates, and 113g fat. It is an excellent source of vitamin A (280% of the Daily Value), iron (139% of the Daily Value), and dietary fiber (127% of the Daily Value). Note that it is relatively high in sodium, at 2705mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of Minute rice?
Yes, but keep in mind that brown rice requires a longer cooking time. If using brown rice, adjust the amount of water and cooking time accordingly. You may need to pre-cook the brown rice before adding it to the casserole to ensure everything is tender and cooked evenly.
What can I substitute for the cream of chicken soup?
If you prefer a healthier option, you can use a homemade cream of chicken soup or a store-bought low-sodium version. Alternatively, a mixture of chicken broth and a bit of flour or cornstarch can provide a similar creamy texture without the canned soup.
How can I make this dish vegetarian?
To make this recipe vegetarian, replace the chicken with diced tofu or chickpeas and use vegetable broth instead of water. You can also use a plant-based cream of mushroom soup to maintain the creamy texture while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).