Just when we thought we had discovered all of the ways we could possibly make pot pie, we found a new way to enjoy our favorite comfort food in a 13x9. All of the flavors of chicken pot pie come to life in a rice mixture topped with buttery biscuits. The end result? Comfort food reinvented.
Chicken Pot Pie Rice Casserole
- Prep Time 30 min
- Total 60 min
- Ingredients 14
- Servings 8
Ingredients
- 6 tablespoons butter
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 carton (32 oz) Progresso™ chicken broth
- 1 1/2 cups uncooked instant white rice
- 2 cups chopped deli rotisserie chicken or cooked chicken
- 1 1/2 cups frozen mixed vegetables
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy whipping cream
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
- Grated Parmesan cheese, if desired
- Chopped Italian (flat-leaf) parsley, if desired
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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Step2In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Sprinkle flour on top of onions; cook and stir 30 seconds. Gradually add broth; heat to simmering, stirring frequently.
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Step3Stir in rice, chicken, frozen vegetables, thyme, salt and pepper. Cook 4 to 5 minutes or until mixture is bubbly and slightly thickened. Remove from heat; stir in whipping cream. Transfer hot mixture to baking dish; cover and keep warm.
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Step4Separate dough into 8 biscuits; cut each biscuit in half, split through the middle, to get two rounds. Cut each round in half crosswise to get two half-moon shapes. Carefully place on top of hot mixture in baking dish, overlapping slightly.
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Step5In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.
Nutrition
460
Calories
22g
Total Fat
17g
Protein
48g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 12g
- 58%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1270mg
- 53%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Recipe Tips
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