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Freezer-Friendly Chicken and Rice Casserole - Simple Comfort for Busy Days

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (3 cups), shredded or diced; rotisserie works great
  • White rice (1 1/2 cups uncooked) or 4 1/2 cups cooked rice
  • Chicken broth (3 cups), low-sodium preferred
  • Unsalted butter (3 tablespoons)
  • All-purpose flour (3 tablespoons)
  • Milk (2 cups), whole or 2%
  • Sour cream (1/2 cup) or plain Greek yogurt
  • Cheddar cheese (2 cups), shredded
  • Onion (1 small), finely chopped
  • Garlic (2 cloves), minced
  • Frozen peas and carrots (2 cups), thawed
  • Celery (2 stalks), diced (optional but nice)
  • Paprika (1 teaspoon)
  • Dried thyme (1 teaspoon)
  • Salt and black pepper to taste
  • Olive oil (1 tablespoon)
  • Topping: crushed buttery crackers or panko (1 cup) + 2 tablespoons melted butter
  • Nonstick spray for the pan

Method
 

  1. Cook the rice. If using uncooked white rice, simmer it in the chicken broth until tender and fluffy. This adds extra flavor. If using pre-cooked rice, warm it slightly so it’s easier to mix.
  2. Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add onion, celery, and a pinch of salt. Cook 5–6 minutes until soft. Stir in garlic for 30 seconds.
  3. Make a simple cream sauce. Add butter to the skillet and let it melt. Sprinkle in flour and whisk for 1–2 minutes to form a paste. Slowly pour in milk, whisking constantly. Simmer until thick and smooth, about 3–4 minutes.
  4. Season it right. Stir in paprika, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste and adjust. Take the pan off the heat and stir in sour cream and 1 1/2 cups of the cheddar until melted.
  5. Combine the base. In a large bowl, mix the cooked rice, chicken, thawed peas and carrots, and the cream sauce. Fold gently until everything is coated.
  6. Assemble. Spray a 9x13-inch baking dish (or two 8x8-inch dishes). Spread the mixture evenly. Top with remaining 1/2 cup cheddar.
  7. Add the crunch. Combine crushed crackers or panko with melted butter. Sprinkle evenly over the top.
  8. To bake now: Cover with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake 10–15 minutes more until hot and bubbly with a golden top.
  9. To freeze: Skip baking. Cool completely, wrap tightly in plastic, then foil, and label with the date and baking instructions.