Chicken and Rice Casserole

I learned this recipe from my Mom a long time ago. It's quick and easy for those nights you wish dinner cooked itself. With our atypical work schedules it has definitely become one of our go-to recipes during the week.

Chicken and Rice Casserole

      2 cans cream of chicken soup
      1 lg. can of chunk chicken breast
      2 bags of Minute Rice
      1 can Pillsbury flaky biscuits (1 can of 5 biscuits will do)
      1T of butter

Heat the oven to 425 degrees for the biscuits. The biscuits will take about 15-17 minutes to cook. Cook the biscuits for about 10 minutes and remove them from the oven.
While the biscuits are cooking bring a pot of water to a boil and cook rice according to the directions on the back of the box.
While the rice and biscuits are cooking melt 1 tablespoon of butter in a pan over medium heat. Coat the pan enough so that the chicken doesn't stick to it while cooking.
Empty the can of chunk chicken breast into the pan and cook over medium heat until it turns golden brown.
Add 2 cans of cream of chicken soup to the browned chicken breast. Stir occasionally
When rice is finished cooking, drain and stir into the chicken and chicken soup mixture.
Pour chicken, soup and rice mix into a 8x8x8 Pyrex dish

Place the (baked) biscuits on top of the mixture in the Pyrex dish. Put dish in the oven for another 5-7 minutes.
Remove from oven and serve warm.