Chicken Broccoli Rice Casserole

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Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole


10 cups cooked rice (white or brown)

4 cups cooked chicken, chopped

4 cups chopped broccoli, lightly steamed (can use frozen or fresh)

2 cans cream of mushroom soup

2 cans cream of chicken soup

4 cups shredded cheddar cheese

salt and pepper to taste


Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

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.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

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