Freezer Chicken & Rice Casserole

Freezer Chicken and Rice Casserole.

This recipe for Freezer Chicken and Rice Casserole makes four meals that you can freeze for a later date!

This easy chicken and rice casserole recipes make four freezer meals.

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

Easy recipe for Freezer Chicken and Rice Casserole.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: freezer cooking, Quick, Easy
Servings: 16 (4 meals serving 4 adults per meal)
Calories: 314kcal


  • Small freezer pans or bags


  • 10 cups cooked rice
  • 4 cups cooked shredded, chicken
  • 4 cups frozen vegetables
  • 4 cans cream of mushroom soup
  • 4 cups cheese


  • 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 or until cooked through.


Calories: 314kcal | Carbohydrates: 34g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 526mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2594IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 1mg

Try this easy dinner recipe for Freezer Chicken and Rice Casserole that makes four meals at once on

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    1. You can make a homemade white cream sauce as a suitable replacement. I've used this recipe with success in the past.
  1. 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!
  2. Where do you buy your containers? are there any inexpensive ones that can be used in the microwave? thanks Kathy
    1. 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.
  3. 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.
    1. 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.
  4. 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!
  5. 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??
    1. 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.
  6. 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!
  7. 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.
  8. 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
  9. If I made this and put it in smaller pans (there is just my husband and I) how long should I cook them?
  10. 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.
  11. 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!
    1. 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.

      5 stars

  12. 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?

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