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Chicken Broccoli Rice Casserole

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“Placed here for nutritional value information: http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14.html”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
4 bags
UNITS:
US

Ingredients Nutrition

  • 10 cups rice, cooked (white or brown)
  • 4 cups chicken breasts, cooked & chopped
  • 4 cups broccoli, chopped (can use frozen or fresh)
  • 2 (12 ounce) cans cream of mushroom soup
  • 2 (12 ounce) cans cream of chicken soup
  • 4 cups cheddar cheese, shredded
  • salt and pepper

Directions

  1. Combine all ingredients in a large bowl and mix well.
  2. To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
  3. To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
  4. Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

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