Creamy Chicken & Rice Biscuit Casserole

creamy chicken and rice casserole topped with cheesy biscuit dough 🧀🍗. Here is a full recipe to make it at home.

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Creamy Chicken & Rice Biscuit Casserole

Ingredients

For the casserole

• 2 cups cooked chicken, diced or shredded

• 1 cup uncooked long-grain rice

• 2 cups chicken broth

• 1 cup milk

• 1 can (10.5 oz) cream of chicken soup

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

For the biscuit topping

• 1½ cups biscuit mix (or all-purpose flour mix)

• ½ cup milk

• 1 tbsp melted butter

• ½ cup shredded mozzarella or cheddar (for topping)

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Instructions

1. Preheat oven

Preheat oven to 375°F (190°C).

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2. Prepare the casserole base

In a large bowl mix:

• cooked chicken

• uncooked rice

• chicken broth

• milk

• cream of chicken soup

• onion

• garlic

• salt, pepper, Italian seasoning

• mozzarella and cheddar cheese

Pour the mixture into a greased baking dish.

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3. Make the biscuit topping

1. In a bowl combine:

   • biscuit mix

   • milk

   • melted butter

2. Mix until a thick dough forms.

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4. Assemble

• Scoop 6–8 spoonfuls of dough on top of the casserole (like the picture).

• Sprinkle extra cheese over the dough.

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5. Bake

Bake 35–40 minutes until:

• rice is tender

• biscuits are golden brown

• cheese is bubbly.

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Serving

Let rest 5–10 minutes before serving.

Great with:

• roasted vegetables

• green salad

• garlic bread.

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✅ Tips

• Use rotisserie chicken for extra flavor.

• Add mushrooms, broccoli, or peas for vegetables.

• For extra creaminess, add ½ cup sour cream.

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If you’d like, I can also show you:

• the super viral “million-dollar chicken casserole” version (even creamier)

• a 5-ingredient lazy version

• or slow cooker / air fryer variations.