 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
I decided to experiment one day, and actually write down what I did and how I did it. This is the result. My friends loved it, and my mother (Kayne) did too. She talked me into posting it. Ingredients:
4 cups cooked rice |
1 red onion, chopped |
1 red bell pepper, chopped |
2 garlic cloves, crushed |
1 whole store bought rotisserie-cooked chicken |
2 cups barbecue sauce, divided |
2 teaspoons barbecue seasoning |
8 ounces beer |
2 (10 ounce) cans pillsbury grands refrigerated buttermilk biscuits |
3 cups finely shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook the rice according to instructions.
3. In a large skillet sautee onion, pepper, and garlic over low heat.
4. Add the shredded chicken to the skillet.
5. Add 1 1/2 cups of the BBQ sauce and the BBQ seasoning.
6. Bring to a slow boil, add the beer and simmer for about 35 minutes or until mixture is thick.
7. Place the cooked rice in the bottom of a greased casserole dish, spread the chicken mixture on top of the rice, and pour 1/2 cup of BBQ sauce on top. Add cheese, then top with biscuits.
8. Bake until biscuits are golden brown, about 15 minutes.
|
|