Chicken and Biscuits

In honor of Kelly's dinner tour, I thought I'd share my all-time favorite recipe. I would request this every year for my birthday dinner, and still do. The best thing about it is that it makes a big batch, so I always divide it up between 2 9x9 pans and freeze one for later. YUM!

Chicken and biscuits

1 cooked chicken, deboned and shredded (can be boiled and chopped breasts, instead)
2 cans cream of chicken soup
1 can chicken broth
1 c. cooked rice (1 c. before cooking)
1 8 oz. package of shredded cheddar
biscuits

In a large bowl, combine all ingredients except biscuits. Pour into a 13x9 baking dish and bake at 375 until it starts to bubble. While it is cooking, prepare biscuits, but do not cook them. Place on top of chicken mixture when it starts to bubble and cook until biscuits are browned.

I usually make my own drop biscuits using Jiffy mix and spoon them on top, but canned biscuits work well too as long as they're not Grands as they are too thick and won't cook on the bottom. Enjoy!