Seems like casseroles have always been around. This is one of them that is an everyday family supper that’s quick and easy to make. This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.
|Ready to bake biscuits|
Peas and pearl onions are perfect companions for chicken and rice. You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!
The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.
Make this the next time you want a tasty supper in one dish…
It will stretch your food dollar and fill the tummies in your family!
Creamed Chicken and Rice with Biscuits on Top
4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½ cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cup frozen pearl onions
1 cup white rice, raw
¼ to ½ cup shredded cheddar cheese
2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)
Preheat oven to 375°.
Combine all ingredients, except biscuits, in a large bowl and mix well.
Coat a 9” x 13” baking dish with cooking spray.
Add chicken mixture.
Bake for 30 minutes, until heated through.
Remove from oven and arrange biscuits on top of casserole.
Sprinkle cheese over biscuits.
Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.