Why we love Chicken and Broccoli Casserole
Chicken Broccoli Rice Casserole is delicious, filling, frugal, and freezer-friendly!
It’s the perfect family-friendly meal for busy weeknights when you just want to defrost something and bake it ASAP.
And thanks to the delicious cheesy sauce, your kids probably won’t even complain about eating their broccoli!
Chicken Broccoli and Rice Casserole Ingredients
- 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 (frozen or fresh)
- 2 cans cream of mushroom soup (or 2 batches of homemade cream of mushroom soup)
- 2 cans cream of chicken soup (or 2 batches of homemade cream of chicken soup)
- 4 cups shredded cheddar cheese
- salt and pepper to taste
NOTE: This recipe makes 4 freezer bags worth of casserole — or roughly around 15-20 servings as each freezer bag serves 4-5 people.
Chicken Broccoli and Rice Casserole substitutions and variations
This casserole is not an exact science by any means — please feel free to mix up the ingredients to fit your family’s taste preferences or whatever you already have in the house.
Here are a few ideas to get you thinking:
- substitute turkey for chicken (perfect for post-Thanksgiving leftovers!)
- swap HALF the chicken for cubed ham and substitute Swiss cheese for cheddar (a.k.a. chicken cordon bleu)
- use cooked quinoa or barley instead of rice
- use mixed vegetables, chopped spinach, or even green beans in place of (or in addition to) broccoli
- sprinkle the top of the casserole with breadcrumbs for a crunchy topping
How to Make Chicken Broccoli Rice Casserole
1. In a large bowl, combine all ingredients and mix well.
2. Divide mixture into 4 zip-top freezer bags. Label and seal them tightly.
3. Freeze the bags flat.
4. TO COOK: Thaw one bag overnight (or for 8 hours) in the refrigerator.
5. Dump the contents of the bag into a greased casserole dish (one bag fills an 8×8″ pan; two bags fills a 9×13″ pan).
6. Sprinkle with additional shredded cheese, if desired.
7. Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
Chicken Broccoli Rice Recipe Tips
If you’re planning to make a big batch of this casserole for the freezer, you’ll want to make sure you have plenty of large mixing bowls handy — as well as a variety of freezer containers or bags.
Also, make sure all the ingredients are fully cooked before adding them to the casserole — you don’t want to be surprised by raw chicken or crunchy rice when it’s time for dinner!
Remember to grease whatever baking pan you use to cook the casserole as this recipe can be a bit sticky.
And feel free to let your kids help — this is a great recipe to let them dump and mix!
What to serve with Chicken Broccoli Casserole
This meal technically contains all your food groups, so if you’re short on time, you don’t really need anything extra… however, here are a few serving suggestions our family enjoys.
- fresh fruit
- homemade bread or rolls
- more cooked veggies
- a lettuce or spinach salad
Chicken Rice and Broccoli
- 10 cups cooked rice
- 4 cups cooked chicken chopped or shredded
- 4 cups broccoli lightly steamed and chopped
- 2 cans cream of mushroom soup 14 oz each
- 2 cans creams of chicken soup 14 oz each
- 4 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
- In a large bowl, combine all ingredients and mix well.
- Divide mixture into 4 ziptop freezer bags. Label and seal them tightly.
- Freeze the bags flat.
- Thaw one bag overnight (or for 8 hours) in the refrigerator.
- Dump the contents of the bag into a greased casserole dish (one bag fills an 8×8″ pan; two bags fills a 9×13″ pan)
- Sprinkle with additional shredded cheese, if desired.
- Bake at 350ºF for 25-30 minutes, or until heated through and bubbly.
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.
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