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Chicken Broccoli Rice Casserole

Freezer Friendly Chicken Broccoli Rice Casserole -- frugal, easy to whip up, delicious, filling, and it even freezes well!

Chicken Broccoli Rice Casserole is delicious, filling, frugal, and so freezer-friendly! If you freeze the bags flat, you can to fit a lot in a small freezer.

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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  • Amy says:

    Have you ever frozen in containers instead of freezer bags?

  • Darlene hively says:


  • says:

    I don’t do math well at all… what would be the measurements for just one meal? Love all your stuff!

  • Autumn says:

    Quick and easy however, I found it lacked in a little flavor and was bland. Added garlic powder before putting in freezer bags which helped a bit. I think this is a good base recipe however I will adjust the season next time I made it.

  • says:

    Do you ever put a crunchy topping on it?

  • says:

    I don’t really like mushrooms but your recipe looks delicious! Do you know if I can substitute the mushroom soup with something else? Thank you! 🙂

  • Lauren says:

    Should you use condensed soup or no? Thanks!

  • Ally says:

    How long will this stay good once frozen?

  • Jessica says:

    Hi, I’m doing freezer meals because we are moving & my kitchen will be packed up in a few days. So I’m just planning on doing freezer meals & using my crock pot to cook them all. Would this turn out in a slow cooker? Otherwise, maybe I’ll just have to grab some disposable pans. Thanks!

  • Robin Arnold says:

    I make it similar but find that 2 jars of Cheez Whiz in place of most of the cheddar gives it a much better flavor. I also cook the rice in chicken stock. I still put shredded cheddar cheese on the top the last 5 minutes of baking time. Quite yummy!

  • Patty says:

    Can I use pasta instead of rice? If so which pasta and how much would you suggest??

  • Emily Smith says:

    I make this about once a week. (Not as a freezer meal.) I add minced garlic gives a little more flavor, I also use broccoli cheese soup (Panera is our favorite containers found at grocery store or Sam’s club for more reasonable price).
    With using that soup it also has carrots. I also added some frozen veggie mix with carrots,broccoli and cauliflower.

  • Anne-Sophie says:

    Delicious! I did it with three cups of white rice (uncooked), so it made about nine cups once cooked, for 12 servings.
    I curse myself for not having bigger mixing bowls and always mixing things so slowly and carefully, but in the pics I see you didn’t have much more wiggle room than I did. I guess I’m not the only one, then! 😉

  • says:

    I’m making this tonight, thanks for the recipe
    I’m going to try cream of celery instead of mushroom as that is what I have on hand

  • K says:

    I wonder if you could provide nutritional analysis information. This would be a great help to those cooking for family members with serious dietary requirements. Thank you for considering providing this option.

  • says:

    This sounds super yummy!!

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