prep time
10 min

cook time
25 min

servings
8 to 10

WHAT YOU'LL NEED


Minute Rice^® Instant White Rice
3 cups (750 mL)
1 tbsp (15 mL)		olive oil
½ cup (125 mL)		chopped onion
8 oz (250 g)		sliced mushrooms
4 cups (1 L)		frozen mixed vegetables
2 cups (500 mL)		cubed cooked chicken
2 cans (10 oz / 340 mL each)		condensed cream of chicken
2 cups (500 mL)		water
1 ½ cups (375 mL)		sodium-reduced chicken broth
1 pkg (340 g)		ready-to-bake biscuits

INSTRUCTIONS

Step 1: Preheat oven to 375°F (190°C). Heat oil in a Dutch oven set over medium-high heat. Add onions and mushrooms; cook, stirring occasionally, for 5 minutes or until tender

Step 2: Stir in unthawed vegetables, chicken, soup, water and broth until well combined. Bring mixture to a boil

Step 3: Stir in rice and remove from heat. Transfer mixture to a greased, 13 x 9-inch (3.5 L) baking dish. Arrange biscuits evenly over rice mixture. Bake for 20 minutes or until biscuits are golden brown

Perfect for a crowd or for taking to a potluck dinner, this hearty dish is creamy and comforting.

Substitutions:
Substitute 2 cups (500 mL) of any kind leftover cooked vegetables for the frozen vegetables. Substitute leftover cooked turkey and turkey broth for the chicken.

Tip:
Add chopped fresh herbs such as parsley, rosemary, thyme or sage for additional flavour.