Ingredients

• 2 cups water
• 1 cup rice
• 4 skinless , boneless chicken breast halves, cut into bite-size pieces
• 1 pinch salt and freshly ground black pepper to taste
• 1 , 26 ounce
• 1 cup milk
• 1 cup shredded Mexican blend cheese
• 1 , 10 ounce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken until no longer pink in the center and the juices run clear, adding water as needed to keep pan wet, 7 to 10 minutes; drain liquid.
4. 4 Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the rice and chicken mixture, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
5. 5 Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Nutrition per serving