Freezer Chicken & Rice Casserole
This recipe for Freezer Chicken and Rice Casserole makes four meals that you can freeze for a later date!
Freezer Chicken and Rice Casserole
Keeping my freezer stocked with homemade meals is a passion of mine. I love having a freezer full of meals that are ready to go in the oven whenever I need them.
I also enjoy hosting a freezer meal swap every few months with a small group of friends which is a great way to get into freezer cooking and find new recipes.
I really enjoy coming up with easy freezer meals that are inexpensive and come together quick.
I especially love the simplicity of this recipe and the fact that it makes four meals at once. I used a rotisserie chicken for this one, but you could easily cook your own or use canned chicken if you would prefer. Enjoy the recipe friends!
How to Make Freezer Chicken & Rice Casserole:
*makes four meals serving 3-4 adults per meal
Combine all ingredients in large bowl and mix well.
Separate into freezer pans or bags.
Let cool, cover and freeze.
When ready to serve:
Thaw overnight in refrigerator.
(If you used a freezer bag you will dump contents into a greased casserole dish.)
Bake at 350 for 25-30 minutes.
Want more freezer meal recipes? Here are a few of my favorites:
Quick and Easy Freezer Meatloaf
Easy Ravioli Lasagna
Freezer Friendly Beef and Noodle Casserole
3-Ingredient Strawberry Freezer Jam
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Freezer Chicken & Rice Casserole
Equipment
- Small freezer pans or bags
Ingredients
- 10 cups cooked rice
- 4 cups cooked shredded, chicken
- 4 cups frozen vegetables
- 4 cans cream of mushroom soup
- 4 cups cheese
Instructions
- Combine all ingredients in large bowl and mix well.
- Separate into freezer pans or bags.
- Let cool, cover and freeze.
Notes
Thaw overnight in refrigerator.
(If you used a freezer bag you will dump contents into a greased casserole dish.)
Bake at 350 for 25-30 minutes or until cooked through.
Nutrition
no seasoning?
The cream soup has plenty of sodium in it, but feel free to season it however you think best.
wonder if there is a healthier way without canned soup?
You can make a homemade white cream sauce as a suitable replacement. I’ve used this recipe with success in the past.
http://melissaknorris.com/processed-replacements-make-your-own-cream-soup-substitution/
I just found your blog. I can tell that it is full of things I need to know and will be helpful.
How long can you keep this in the freezer?
I would eat it within 3 months.
Should the soup be regular or condensed?
I use it condensed, but you can some milk to the soup if you would like.
I made this with brown rice and tuna and left out veggies (we like them on the side). It turned out great! Thanks for a frugal and easy recipe!
Where do you buy your containers? are there any inexpensive ones that can be used in the microwave? thanks Kathy
I get them at the dollar tree with two in a pack. The only microwave safe containers I know of are tupperware.
Instead of using oven can I pop it into microwave ( college dorm).
Possibly, although I haven’t tried it so I can’t say for sure. You may want to separate the recipe into smaller portions if you are going to be microwaving it and eating smaller portions. A toaster oven would probably work as well.
Could it be put into a crock pot slow cooker on low?
Thanks
I’m not sure about this one. You could always try and see how it turns out!
How long would you bake if cooking it straight from the freezer?
I would guess at least an hour from frozen.
What kind of cheese do you use?
Shredded cheddar.
Do we mix it cold then freeze it or do we cook it then freeze it. The let cool step is throwing me off because nowhere did I read that we were supposed to precook anything.
The rice and chicken are to be fully cooked before assembling the casserole (the ingredients are listed as “cooked rice” and “cooked chicken” so the cooking step isn’t in the directions) so the let cool part is for that. You do not precook the casserole.
Very easy to make! We loved it and will make again!
My mom made this for us all the time as kids. She would crush put water chestnuts and a handful or 2 of Ruffles potato chips on top for a little crunch! So good!
Im trying to triple your recipe and for some reason I cant figure out how to make 30 cups of cooked rice. How much did you cook to get the 10 cups??
I cup of rice yields to 2 cup of cooked rice.
I would say you may cook 5 cups of rice to give you 10 cups of cooked rice.
When adding the soup, I am using Campbell’s condensed soup. No need to add a can of water per can of soup? It just seems like a lot of rice and that it will be pretty dry if I don’t add more liquid. Maybe not but wanted to check before freezing! Thank you!
If you want to add water I would only do 1/4 or 1/2 can per soup so it doesn’t get runny.
Since all ingredients are cooked would it be possible to take from freezer to microwave? Trying to plan some meals for my husband while I’m gone and him and ovens…ummmm NO!
Thanks for any advise.
I am not sure about this. It would take an awful long time in the microwave.
How long does this stay good in the freezer?
2-3 months.
This looks so good Im gonna try this in the near future. I was wondering do you have a problem with freezing rice or is that just me. I made a chicken broccoli rice dish and froze it the first time i made it i took it from freezer to oven and cooked it for almost 2-3 hrs and the rice turned into mush so the next time i took it from the freezer i thawed it overnight and cooked it for 45 mins to an hour (pretty much until it was hot) and it was still mush and I KNOW i cooked the rice perfectly before i froze it ….thank you for the advice
The only problem I’ve had is maybe being a little bit on the dry side, but that was with Minute Rice. I’ve never heard of it being mushy?
did you use regular rice or instant rice
You can use either one.
Just made the chicken, rice casserole and I can’t thank you enough!!!! It was a big hit in this house!!!! Plus have 3 in the freezer!!!!
What size freezer containers do you use?
I think they were either 8″x8″ or 9″x9″.
Thanks!
If I made this and put it in smaller pans (there is just my husband and I) how long should I cook them?
20-30 minutes if thawed, probably 45 minutes if frozen.
A great meal! So many little changes can be made like toasted almonds on top or italian flavored panko bread crumbs. We have added those when baking and it changes the flavor just enough that it seems like a new recipe.
Hi, I just found this and can’t wait to make this for my daughter who just gave birth to my first grandchild (A girl) I think I have this right just want to check. The frozen vegetables aren’t cooked before you add them? Thank you!
No, do not cook the vegetables.
Can the mushroom soup be substituted an I don’t like mushrooms?
Of course.
Cook uncovered I’m assuming?
Yes, but you could cook it covered if you wanted.
What would you substitute with?? Cream of chicken, cream of celery?
I made this for my cousin who is allergic to mushroom, and I used two cans cream of chicken and two cans cream of celery.
when using cream of mushroom soup or cream of chicken soup in casserols, i have found that when thawed out and baked, it tends to seperate or become watery. What am i doing wrong?