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Freezer Chicken & Rice Casserole

May 18, 2015 by Missy Rakes 51 Comments

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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

IMG_2913

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.

IMG_2919

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 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: freezer cooking, Quick, Easy
Servings: 16 (4 meals serving 4 adults per meal)
Calories: 314kcal

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

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.

Nutrition

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 gracefullittlehoneybee.com

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Filed Under: Easy Recipes, Freezer Cooking, Main Dishes

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  1. Kandra says

    February 14, 2016 at 8:24 pm

    no seasoning?
    Reply
    • Missy Rakes says

      February 15, 2016 at 8:42 am

      The cream soup has plenty of sodium in it, but feel free to season it however you think best.
      Reply
  2. Alex says

    February 26, 2016 at 11:59 am

    wonder if there is a healthier way without canned soup?
    Reply
    • Missy Rakes says

      February 29, 2016 at 8:35 am

      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/
      Reply
  3. Dianne Tolar says

    March 26, 2016 at 9:07 am

    I just found your blog. I can tell that it is full of things I need to know and will be helpful.
    Reply
  4. Melissa says

    July 17, 2016 at 6:15 am

    How long can you keep this in the freezer?
    Reply
    • Missy Rakes says

      July 17, 2016 at 2:37 pm

      I would eat it within 3 months.
      Reply
  5. Ben Woocher says

    July 18, 2016 at 2:37 pm

    Should the soup be regular or condensed?
    Reply
    • Missy Rakes says

      July 19, 2016 at 9:26 am

      I use it condensed, but you can some milk to the soup if you would like.
      Reply
  6. Britta says

    September 4, 2016 at 10:20 am

    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!
    Reply
  7. kathy sheff says

    September 9, 2016 at 7:28 am

    Where do you buy your containers? are there any inexpensive ones that can be used in the microwave? thanks Kathy
    Reply
    • Missy Rakes says

      September 9, 2016 at 8:42 am

      I get them at the dollar tree with two in a pack. The only microwave safe containers I know of are tupperware.
      Reply
  8. Lulu says

    September 12, 2016 at 6:09 am

    Instead of using oven can I pop it into microwave ( college dorm).
    Reply
    • Missy Rakes says

      September 12, 2016 at 8:25 am

      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.
      Reply
  9. Diane C. says

    October 8, 2016 at 2:18 pm

    Could it be put into a crock pot slow cooker on low? Thanks
    Reply
    • Missy Rakes says

      October 10, 2016 at 8:33 am

      I'm not sure about this one. You could always try and see how it turns out!
      Reply
  10. Laura says

    October 11, 2016 at 3:13 pm

    How long would you bake if cooking it straight from the freezer?
    Reply
    • Missy Rakes says

      October 12, 2016 at 7:31 am

      I would guess at least an hour from frozen.
      Reply
  11. Cathy says

    November 11, 2016 at 8:27 pm

    What kind of cheese do you use?
    Reply
    • Missy Rakes says

      November 12, 2016 at 9:59 am

      Shredded cheddar.
      Reply
  12. Terri says

    January 8, 2017 at 2:54 pm

    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.
    Reply
    • Missy Rakes says

      January 8, 2017 at 5:12 pm

      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.
      Reply
  13. Joni says

    April 13, 2017 at 1:49 pm

    Very easy to make! We loved it and will make again!
    Reply
  14. Tacy S says

    June 27, 2017 at 1:22 pm

    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!
    Reply
  15. Hilary says

    July 17, 2017 at 9:09 pm

    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??
    Reply
    • Audrey says

      August 9, 2017 at 9:03 am

      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.
      Reply
  16. Melissa says

    August 13, 2017 at 1:14 pm

    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!
    Reply
    • Missy Rakes says

      August 14, 2017 at 11:17 am

      If you want to add water I would only do 1/4 or 1/2 can per soup so it doesn't get runny.
      Reply
  17. Cyndi says

    September 17, 2017 at 1:16 pm

    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.
    Reply
    • Missy Rakes says

      September 18, 2017 at 8:14 am

      I am not sure about this. It would take an awful long time in the microwave.
      Reply
  18. Ashley McAbee says

    November 14, 2017 at 1:12 pm

    How long does this stay good in the freezer?
    Reply
    • Missy Rakes says

      November 17, 2017 at 9:20 am

      2-3 months.
      Reply
  19. Danii says

    November 29, 2017 at 3:51 pm

    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
    Reply
    • Missy Rakes says

      November 29, 2017 at 5:14 pm

      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?
      Reply
  20. tammy says

    March 2, 2018 at 6:07 pm

    did you use regular rice or instant rice
    Reply
    • Missy Rakes says

      March 3, 2018 at 10:10 am

      You can use either one.
      Reply
  21. Debi Ratliff says

    March 11, 2018 at 2:23 pm

    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!!!!
    Reply
  22. Chantal says

    April 3, 2018 at 6:35 am

    What size freezer containers do you use?
    Reply
    • Missy Rakes says

      April 4, 2018 at 4:52 pm

      I think they were either 8"x8" or 9"x9".
      Reply
      • Chantal says

        April 5, 2018 at 12:37 am

        Thanks!
        Reply
  23. Gloria Elswood says

    July 30, 2018 at 10:46 pm

    If I made this and put it in smaller pans (there is just my husband and I) how long should I cook them?
    Reply
    • Missy Rakes says

      July 31, 2018 at 9:28 am

      20-30 minutes if thawed, probably 45 minutes if frozen.
      Reply
  24. Betsy A Kunes says

    May 8, 2019 at 11:54 am

    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.
    Reply
  25. yomousey says

    May 8, 2019 at 10:05 pm

    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!
    Reply
    • Missy Rakes says

      May 10, 2019 at 9:19 am

      No, do not cook the vegetables.
      Reply
  26. Cynthia Allman says

    July 21, 2019 at 7:36 pm

    Can the mushroom soup be substituted an I don't like mushrooms?
    Reply
    • Missy Rakes says

      July 26, 2019 at 9:16 am

      Of course.
      Reply
  27. George says

    March 3, 2020 at 10:57 am

    Cook uncovered I’m assuming?
    Reply
    • Missy Rakes says

      March 3, 2020 at 2:25 pm

      Yes, but you could cook it covered if you wanted.
      Reply
  28. Maryellen Goss says

    May 9, 2020 at 6:41 am

    What would you substitute with?? Cream of chicken, cream of celery?
    Reply
    • Sara says

      July 2, 2020 at 4:24 pm

      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

      Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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