Southern Chicken Casserole

Popcorn chicken, smoked cheddar, rice, celery and onion topped with buttermilk biscuits. This southern chicken casserole recipe is great for those busy weeknights.


13 oz.

Popcorn chicken, from the deli

1 cup

Frozen green beans

1 cup

Frozen corn

2 ribs

Celery, chopped


Yellow onion, diced

1 cup

Instant rice

1 can

Cream of chicken soup

1 1/2 cups

Chicken stock

8 oz.

Smoked cheddar cheese, grated

2, 7.5 oz. tubes

Buttermilk biscuits


Green onions, sliced


  1. Pre-heat the oven for 350° Fahrenheit.

  2. Mix the vegetables together with the rice, cream of chicken soup and chicken stock in a bowl. Pour this mixture into a 12” cast iron skillet

  3. Top the vegetable mixture with first the chicken, then the cheese and bake for 45 minutes.

  4. Briefly remove from the oven and place the biscuits on top. Return to the oven and cook for an additional 18 minutes or until the biscuits are golden brown.

  5. Garnish with the green onions. Let rest for 15 minutes prior to serving.