Chicken and Rice Casserole
This creamy chicken and rice casserole is a classic comfort food that comes together easily and holds up wonderfully in the freezer. Every serving is tender, creamy, and deeply satisfying after a long day.
A creamy and comforting chicken and rice casserole that is easy to make ahead and freeze.
Nutrition per serving
Ingredients
Main
Grains
Base
Vegetables
Spices
Instructions
Prepare the Casserole Base
Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl combine the cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Whisk until smooth and well blended.
Assemble the Casserole
Spread the uncooked rice evenly in the bottom of a greased 9x13 inch baking dish. Layer the cubed chicken over the rice and scatter the frozen peas on top. Pour the soup mixture evenly over everything.
Bake the Casserole
Cover the baking dish tightly with aluminum foil and bake at 375 degrees for 45 to 50 minutes until the rice is fully cooked and the chicken is cooked through with no pink remaining.
Cool and Freeze
Allow the casserole to cool completely then cut into portions and wrap each tightly in plastic wrap followed by foil. Alternatively freeze the whole dish covered. Label and freeze for up to 3 months. Reheat covered in the oven at 350 degrees until heated through.
Substitutions
Common mistakes
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