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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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95 Comments

  • says:

    I had always heard that rice got mushy if you froze it? I am guessing this is wrong? Do you under cook it a bit?

    • Crystal says:

      It can change texture a little bit, but in this particular recipe it seems to hold up well. You definitely don’t want to overcook it and you want to make sure to drain it well.

    • says:

      Victoria, I have frozen plain cooked rice, and it comes out great! I think the most important thing is, as Crystal said, being sure it is not overcooked.
      Looking forward to trying this recipe–it looks delicious!

    • Krystle DelaGarza says:

      The recipe calls for 2 cans of cream of mushroom, would this be the small cans or the family size?

  • says:

    I made the chicken, broccoli and rice casserole. I only made one batch since I had not made it before but I did taste it and I should have made a double batch, it is really good. I left the cheese out of mine and made my own dairy free soup so it would be dairy free for my family. I also used some of my baking mix to make some cinnamon twist scones but they didn’t make it into the freezer. Over the weekend I got some round steak on sale and packaged some up for beef and celery, some to grill and a crockpot dish.

    • Christa says:

      Did you make a dairy free cream of chicken soup? If so, can you post your recipe! My family has a lot of allergies, so a lot of Crystal’s recipes as is would not be suitable.

  • says:

    I made egg mcmuffins and chicken and cheese burritos!

  • says:

    I made 8 meals today and parts of 7 more!! I made 2 pans of chicken cordon bleu, 3 bags of sloppy joes, 3 bags of rosemary porkchops, 2lbs of taco meat, 3 lbs of meat for lasagna casserole, 1 recipe burrito filling, and 2 lbs of meat for pizza casserole!! My nine-month-pregnant ankles are swollen beyond recognition, but I know I’ll be grateful when I’m exhausted from those sleepless nights with a newborn!! Thanks for the motivation to stock the freezer!!!

  • Tanna says:

    What size freezer bag do you use? I really want to try this!

  • tracie says:

    i made nutter butter cookies and banana pancake muffins today. Both turned out great and the kids loved them.

  • Heather says:

    Thank you for including the links to the homemade soups.

  • Sensitiveandcentsible says:

    This looks great. I might try it with homemade cream soups so I can make it gluten free. Thanks for the inspiration.

  • says:

    I can only make 3 cups of rice at a time…what should I do with the cooked rice while I cook the rest of it? fridge? I really want to make this as my family loves all the ingredients. I think I would like to make a mix of a couple different rices in it 🙂

    • Meredith says:

      If you are making it consecutively then you can just put it in a bowl and leave it on the counter. It won’t hurt the rice to be out while you cook the rest. It will dry out if kept in the fridge for too long if there isn’t any moisture with it.

      • Cassi says:

        It will be at least 15 minutes between each batch although I suppose I can make one in the microwave and one in the rice cooker so that I have 6 cups at once…maybe it would be best to mix the rice with the soup as soon as each batch is done?

  • says:

    Thank you! I can make this GF with Progresso soups. 😀

  • says:

    This is one of my favorite freezer recipes too! I swap out the chicken for sausage though. 🙂

  • Rebecca says:

    Thank you!! Never knew this could be frozen, and it’s one of my family’s favorites! I know what I am doing tomorrow!

  • Mialee says:

    Just wanted to thank you for this freezer series. I happened to find it a couple days ago. It’s PERFECT as I’m trying to prepare for the arrival of baby #4. THANK YOU!!!

  • Robyn says:

    Is there anything to substitute for the cream soups? I really don’t like them so I stay away from any recipe that calls for them, but this looks good!

    • Crystal says:

      You can use either canned soups or homemade cream soup (see the links for that in the recipe next to the canned soup on the ingredient list).

  • Leslie says:

    Do you make your cream of chicken/mushroom soup or used the canned? Does it save that much $$$ to home make it?

    • Crystal says:

      Most people make it to avoid the processed stuff in the canned soups. I’ve done both and would say that making it yourself is a little less expensive (not that much compared to Aldi prices) but it is definitely better for you.

  • says:

    This looks great. I may be able to get my kids to eat broccoli with this recipe. I am very knew to freezer cooking and I have always wanted to learn how to do it. The recipes are very helpful.

  • says:

    Seriously on my to do list. Yummo.

  • stacy says:

    I can make this with what I already have in my kitchen. I’m making this for wednesday night. thanks 🙂

  • Heather says:

    Thank you for this recipe. I will have to try it out. I may have to double it – my family must be big eaters – whe we eat a casserole – we need a 9 X 13 pan and we clean every last drop – so if I double this, I could get four nights instead of two! 🙂

  • Tammi says:

    This looks yummy and I know it will be a hit with my family. But a quick question…

    How many whole chicken breasts to make 4 cups of chicken? 1 per cup?

    Thanks!!

    • Crystal says:

      I usually gauge about one breast = one cup. It varies a little, but with a recipe like this (and with most recipes that you put chopped chicken in) the amount of chicken doesn’t have to be exact.

  • Rebekah says:

    We’re not big fans of the texture of frozen cooked chicken… do you think mixing it up raw would work if I extend the cooking time?

  • Emilie says:

    Do you think you could make this and freeze a small amount in sandwhich bags to microwave on a plate for lunches at work? The rice and chicken are cooked already. And is cream soup really ready to eat even though we usually cook it, right? The cheese would melt.
    Hmmmm.

  • Alissa says:

    I’m assuming that the homemade versions of the “cream of” soups are a full soup, whereas the cans are condensed…If that’s the case, do you add the 1 can of water to your canned soup to make it the same amount as the homemade soup?

  • Wanda says:

    I just made half a batch (didn’t have enough ingredients for an entire batch) and put one casserole in the oven and one in the freezer! YAY! I think this will be a winner at our house. Thank you for delicious no-fuss meals that are family friendly!
    May you be blessed as you ‘lead’ women to be better managers, moms and home-makers.

  • Misty says:

    I made the Chicken, Broccoli, Rice Casserole. It’s very difficult if you don’t have a bowl that holds all of the ingredients but it tasted delicious. I also made a batch of BBQ meatballs, a loaf of garlic parmesan bread, and a batch of freezer strawberry jam. I’m so tired! 😀

  • Karen says:

    I think I need a second freezer. Just cleaned and froze 2 cases of strawberries. And I had to juggle to fit them in the freezer.

  • Michelle V says:

    Any thoughts on baking first then freezing single servings and reheating in the microwave?

  • stacy says:

    I have some left over cooked pasta from Lasagna Casserole. I’ll probably use that instead of rice.

  • Mindy says:

    Can’t wait to try this! Looks YUMMY! Have a dumb question. I have never cooked rice. Do you just get the regular rice or minute rice? Also about how many cups of uncooked rice would I need? What is the avg time to cook rice? Thanks!!

    • Crystal says:

      I used brown rice, but white rice should work, too. Though brown rice tends to not get as mushy.

      I’d use about 4-5 cups uncooked rice. Brown rice takes around 30-45 minutes to cook. White rice is a little faster than that.

      Here’s a very detailed post on how to cook rice:

  • Katie W. says:

    This looks so good can’t wait to try it! 🙂 Thank you for posting!~

  • Jennifer French says:

    I am going to make these for sure! I pined this:)

  • Caiti says:

    I just made a batch of this today and I am so excited about it! This is my first freezer meal ever!! I am use to freezing my meats but I have never made a meal to freeze. I have a feeling I will be doing this so much more. Thank you for the recipe!

  • Katy says:

    My family makes something similar, only we mix in a little bit of light miracle whip too for a little bit of zip. With the quantites you have there, maybe 1 cup? 1.5 cups?

  • Kelcie says:

    Could I put this in the crockpot instead of baking it? It’s already getting warm outside and I want to try to avoid heating the house.

  • Bethany says:

    Have you ever tried to cook this still frozen? I’m looking for some meals I can freeze for my husband on those days when he’s on his own for dinner. My thought is to put this into small aluminum pans into the freezer that he can just pull out and pop in the oven. Thoughts? He already knows he loves this dish.

  • Kim says:

    Help! I recently found your website and made this recipe. It is wonderful! We have several allergy issues and I was able to adapt a few things so we can all eat it. I’d like to find more recipes that are similar in budget and freezer friendly but I’m having a bit of trouble navigating your website because I keep going to outside links. Any suggestions?

  • Melissa says:

    Holy Moly! I made this earlier in the week. DIdn’t follow directions exactly(missed about 2 cups of chicken and cheese, each), but man, oh man did I have a lot of this stuff.
    I had bought what I thought was 6 9 in pans, turned out to be 9, but decided to use them. Filled 6 of them. I was shocked. but threw them in the freezer and waited for the night to use them. Thawed 2 of them(cuz you never know), topped with extra cheese and served. 1 9 in pan fed all 6 of us(2 adults and 4 small-ish kids). The second was just that, seconds.
    I will be making this again.
    Thanks

  • Denise says:

    I have 6 that I’m trying to make this for, what would the measurements be to make enough for 6 people?

  • Brittany says:

    How long can this stay in the freezer for?

  • Rebecca says:

    I’m not sure what is different about what I do, but when I take the casserole out of the refrigerator and put it into the oven (I don’t have time to let it come to room temperature, since I’m doing this as I get home from work) it takes at least an hour to get hot all the way through. Under what conditions do your “25-30″ minute” cook times apply?

  • Stephanie says:

    In my family we are allergic to mushrooms. Could I use cream of celery soup instead?

  • Mariana says:

    Has everyone baked for 25-30 minutes? It doesn’t come out overcooked and dry since all of the ingredients are already cooked?

    • Kimberly says:

      Mine comes out fine. I did leave it in the oven (it was turned off) to keep it warm for my husband when he was going to be home late, and it got dry and nasty. I wouldn’t go past 35 minutes. Everything is cooked, so if it isn’t hot, just toss your plate in the microwave for a few seconds.

  • Kimberly says:

    I have made this casserole twice. The broccoli was hard for my one year old to eat, so I used peas instead. It came out wonderful! Taste just as good after being in the freezer as it does being made fresh!

  • Kayleigh says:

    Can you tell me what size (how many oz) of the cream of mushroom and cream of chicken soups you use?

  • Debbie says:

    I noticed this did not call for any milk with the soups. Does this make it to salty or thick?

  • Linda rosenquist says:

    I always make sure when I cook to make enough to freeze at least one meal. When I make my soups I use a 6 qt crockpot and freeze several bags, same with chili, spaghetti sauce, taco mix, and even just baked or boiled chicken that I can use in other dishes. I also cook hamburger with oniins and garlic so I can gave it to put in other dishes. This is for when I am busy quilting etc and don’t want to spend much time away from it!😉

  • Terry says:

    I’m just starting out.

    Any pointers for me?

    Also there are 2 of us that eat like 6.

    Because we have dogs that eat with us as well.

    Thanks

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