Chicken Broccoli Rice Casserole is delicious, filling, frugal, and so freezer-friendly! If you freeze the bags flat, you can store them on their side like filing folders to fit a lot in a small freezer.
Chicken Broccoli Rice Casserole
- 10 cups cooked rice (white or brown)
- 4 cups cooked chicken, chopped (I bake mine in the oven like this.)
- 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
- 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
- 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
- 4 cups shredded cheddar cheese
- salt and pepper to taste
Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
Recipe adapted from Once a Month Mom
Did you do any freezer cooking over the past two days? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Other posts in the 4 Weeks to Fill Your Freezer series
- 4 Weeks to Fill Your Freezer: Week #1 Breakfast Freezer Foods Plan + Shopping List
- 4 Weeks to Fill Your Freezer: Banana Bread (Day 1)
- 4 Weeks to Fill Your Freezer: Cinnamon Rolls (Day 2)
- 4 Weeks to Fill Your Freezer: Waffles (Day 3)
- 4 Weeks to Fill Your Freezer: Baked Oatmeal (Day 4)
- 4 Weeks to Fill Your Freezer: Week #2 Freezer-Friendly Lunch Recipes + Shopping List
- 4 Weeks to Fill Your Freezer: Homemade Baking Mix (Day 5)
- 4 Weeks to Fill Your Freezer: Peanut Butter & Jelly Sandwiches (Day 6)
- 4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)
- 4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
- 4 Weeks to Fill Your Freezer: Ham & Cheese Pockets (Day 9)
- 4 Weeks to Fill Your Freezer: Week #3 Freezer-Friendly Dinners + Shopping List
- 4 Weeks to Fill Your Freezer: Southwest Roll-ups (Day 10)
- 4 Weeks to Fill Your Freezer: Barbecued Meatballs (Day 11)
- 4 Weeks to Fill Your Freezer: Lasagna Casserole (Day 12)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Pizza Dough (Day 13)
- Chicken Broccoli Rice Casserole
- 4 Weeks to Fill Your Freezer: Week #4 Freezer-Friendly Snacks & Desserts + Shopping List
- 4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)
- 4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)
- 4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)
- 4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)
- 4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)
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{ 51 comments... read them below or add one }
I had always heard that rice got mushy if you froze it? I am guessing this is wrong? Do you under cook it a bit?
It can change texture a little bit, but in this particular recipe it seems to hold up well. You definitely don’t want to overcook it and you want to make sure to drain it well.
Victoria, I have frozen plain cooked rice, and it comes out great! I think the most important thing is, as Crystal said, being sure it is not overcooked.
Looking forward to trying this recipe–it looks delicious!
I made the chicken, broccoli and rice casserole. I only made one batch since I had not made it before but I did taste it and I should have made a double batch, it is really good. I left the cheese out of mine and made my own dairy free soup so it would be dairy free for my family. I also used some of my baking mix to make some cinnamon twist scones but they didn’t make it into the freezer. Over the weekend I got some round steak on sale and packaged some up for beef and celery, some to grill and a crockpot dish.
Did you make a dairy free cream of chicken soup? If so, can you post your recipe! My family has a lot of allergies, so a lot of Crystal’s recipes as is would not be suitable.
I made egg mcmuffins and chicken and cheese burritos!
I made 8 meals today and parts of 7 more!! I made 2 pans of chicken cordon bleu, 3 bags of sloppy joes, 3 bags of rosemary porkchops, 2lbs of taco meat, 3 lbs of meat for lasagna casserole, 1 recipe burrito filling, and 2 lbs of meat for pizza casserole!! My nine-month-pregnant ankles are swollen beyond recognition, but I know I’ll be grateful when I’m exhausted from those sleepless nights with a newborn!! Thanks for the motivation to stock the freezer!!!
Will you come to my house?;)
What size freezer bag do you use? I really want to try this!
I used the large sized freezer bags.
Gallon size from the looks of it, I’m guessing.
i made nutter butter cookies and banana pancake muffins today. Both turned out great and the kids loved them.
Thank you for including the links to the homemade soups.
This looks great. I might try it with homemade cream soups so I can make it gluten free. Thanks for the inspiration.
I can only make 3 cups of rice at a time…what should I do with the cooked rice while I cook the rest of it? fridge? I really want to make this as my family loves all the ingredients. I think I would like to make a mix of a couple different rices in it
If you are making it consecutively then you can just put it in a bowl and leave it on the counter. It won’t hurt the rice to be out while you cook the rest. It will dry out if kept in the fridge for too long if there isn’t any moisture with it.
It will be at least 15 minutes between each batch although I suppose I can make one in the microwave and one in the rice cooker so that I have 6 cups at once…maybe it would be best to mix the rice with the soup as soon as each batch is done?
Thank you! I can make this GF with Progresso soups.
This is one of my favorite freezer recipes too! I swap out the chicken for sausage though.
Oh yum! Sausage sounds like a great idea — I would have never thought to try that!
Chicken, turkey, ham, pork (loin, chops), whatever meat you’d like would probably go well with this. I gotta get busy!
Thank you!! Never knew this could be frozen, and it’s one of my family’s favorites! I know what I am doing tomorrow!
Just wanted to thank you for this freezer series. I happened to find it a couple days ago. It’s PERFECT as I’m trying to prepare for the arrival of baby #4. THANK YOU!!!
Is there anything to substitute for the cream soups? I really don’t like them so I stay away from any recipe that calls for them, but this looks good!
You can use either canned soups or homemade cream soup (see the links for that in the recipe next to the canned soup on the ingredient list).
Do you make your cream of chicken/mushroom soup or used the canned? Does it save that much $$$ to home make it?
Most people make it to avoid the processed stuff in the canned soups. I’ve done both and would say that making it yourself is a little less expensive (not that much compared to Aldi prices) but it is definitely better for you.
This looks great. I may be able to get my kids to eat broccoli with this recipe. I am very knew to freezer cooking and I have always wanted to learn how to do it. The recipes are very helpful.
Seriously on my to do list. Yummo.
I can make this with what I already have in my kitchen. I’m making this for wednesday night. thanks
Thank you for this recipe. I will have to try it out. I may have to double it – my family must be big eaters – whe we eat a casserole – we need a 9 X 13 pan and we clean every last drop – so if I double this, I could get four nights instead of two!
This looks yummy and I know it will be a hit with my family. But a quick question…
How many whole chicken breasts to make 4 cups of chicken? 1 per cup?
Thanks!!
I usually gauge about one breast = one cup. It varies a little, but with a recipe like this (and with most recipes that you put chopped chicken in) the amount of chicken doesn’t have to be exact.
We’re not big fans of the texture of frozen cooked chicken… do you think mixing it up raw would work if I extend the cooking time?
I wouldn’t recommend that, but you could add the fresh-cooked chicken in before baking.
Do you think you could make this and freeze a small amount in sandwhich bags to microwave on a plate for lunches at work? The rice and chicken are cooked already. And is cream soup really ready to eat even though we usually cook it, right? The cheese would melt.
Hmmmm.
Yes, that would probably work. Might not be quite as yummy, but it would still be good.
I’m assuming that the homemade versions of the “cream of” soups are a full soup, whereas the cans are condensed…If that’s the case, do you add the 1 can of water to your canned soup to make it the same amount as the homemade soup?
No, just put them in condensed.
I just made half a batch (didn’t have enough ingredients for an entire batch) and put one casserole in the oven and one in the freezer! YAY! I think this will be a winner at our house. Thank you for delicious no-fuss meals that are family friendly!
May you be blessed as you ‘lead’ women to be better managers, moms and home-makers.
Thanks so much for your kind encouragement!
I made the Chicken, Broccoli, Rice Casserole. It’s very difficult if you don’t have a bowl that holds all of the ingredients but it tasted delicious. I also made a batch of BBQ meatballs, a loaf of garlic parmesan bread, and a batch of freezer strawberry jam. I’m so tired!
I think I need a second freezer. Just cleaned and froze 2 cases of strawberries. And I had to juggle to fit them in the freezer.
Any thoughts on baking first then freezing single servings and reheating in the microwave?
I have some left over cooked pasta from Lasagna Casserole. I’ll probably use that instead of rice.
Can’t wait to try this! Looks YUMMY! Have a dumb question. I have never cooked rice. Do you just get the regular rice or minute rice? Also about how many cups of uncooked rice would I need? What is the avg time to cook rice? Thanks!!
I used brown rice, but white rice should work, too. Though brown rice tends to not get as mushy.
I’d use about 4-5 cups uncooked rice. Brown rice takes around 30-45 minutes to cook. White rice is a little faster than that.
Here’s a very detailed post on how to cook rice: http://www.finecooking.com/articles/how-to/cook-rice-perfectly.aspx
This looks so good can’t wait to try it!
Thank you for posting!~
I am going to make these for sure! I pined this:)
I just made a batch of this today and I am so excited about it! This is my first freezer meal ever!! I am use to freezing my meats but I have never made a meal to freeze. I have a feeling I will be doing this so much more. Thank you for the recipe!
My family makes something similar, only we mix in a little bit of light miracle whip too for a little bit of zip. With the quantites you have there, maybe 1 cup? 1.5 cups?
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