Creamy Chicken and Rice Casserole (Printable Version)

Tender chicken, creamy sauce, rice, cheddar and peas, all baked for a satisfying, family-friendly comfort dish.

# What You'll Need:

→ Main Components

01 - 2 cups cooked chicken, shredded
02 - 1 cup uncooked white rice
03 - 1 can (about 10.5 ounces) cream of mushroom soup
04 - 1 cup chicken broth
05 - 1 cup shredded cheddar cheese
06 - 1 cup frozen peas
07 - 1/2 cup diced onions
08 - Salt, to taste
09 - Black pepper, to taste

# Directions:

01 - In a freezer-safe baking dish, mix together the shredded chicken, uncooked white rice, cream of mushroom soup, chicken broth, frozen peas, diced onions, and season lightly with salt and black pepper.
02 - Evenly sprinkle the shredded cheddar cheese over the mixed ingredients.
03 - Securely cover the baking dish with aluminum foil and place in the freezer until ready to bake.
04 - Preheat the oven to 375°F (190°C). Transfer the covered casserole straight from the freezer to the oven and bake for 60–70 minutes, or until the rice is tender and the casserole is bubbling throughout.

# Additional Tips::

01 -
  • Ready to assemble in under twenty minutes
  • Freezes beautifully so you can prep ahead
  • Uses inexpensive pantry staples that are easy to find
  • Family-friendly and adaptable for picky eaters
02 -
  • High in filling protein and fiber
  • Perfect for make ahead freezer meals
  • Great for using up leftover chicken or turkey
03 -
  • Make sure the rice is fully submerged in liquid before baking to avoid crunchy bits along the edges
  • Try mixing your cheese right into the casserole for the last twenty minutes for extra creamy pockets If using brown rice add a quarter cup extra broth and plan for a bit more baking time
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