Chicken Pot Pie Rice Casserole

4.5

(42)

www.pillsbury.com
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Prep Time: 30 minutes

Total: 1 hours

Servings: 8

Chicken Pot Pie Rice Casserole

Ingredients

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Instructions

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Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2

In 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.

Step 3

Stir 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.

Step 4

Separate 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.

Step 5

In 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.

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