Chicken Broccoli Casserole for Freezer
Convenient, comforting, and perfect for meal prepping, this Chicken Broccoli Casserole for Freezer is a family-friendly dinner solution you'll want to keep on hand. Packed with tender shredded chicken, nutrient-rich broccoli florets, and hearty rice, all enveloped in a creamy, flavorful sauce made with cream of chicken soup, sour cream, and a sprinkle of garlic and onion powder, this casserole is as delicious as it is satisfying. Topped with gooey melted cheddar cheese and a crispy panko breadcrumb crust, it bakes to golden perfection straight from the oven—or even from the freezer! Designed with busy weeknights in mind, this freezer-friendly recipe allows you to prepare and store it up to three months ahead, making it an ideal choice for make-ahead meals or family gatherings. Whether you're baking it fresh or reheating it later, it's a guaranteed crowd-pleaser bursting with flavor and texture.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 3 cups cooked white or brown rice
- 2 cups shredded cheddar cheese
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 0.5 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Directions
Step 1
Preheat your oven to 375°F (190°C) if baking the casserole immediately. If freezing, skip this step.
Step 2
Bring a large pot of water to boil and gently boil the chicken breasts for about 15-20 minutes or until fully cooked. Remove and let them cool before shredding or chopping into bite-sized pieces.
Step 3
While the chicken cooks, steam or blanch the broccoli florets for 2-3 minutes until slightly tender but still bright green. Drain and set aside.
Step 4
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Step 5
Add the cooked rice, shredded chicken, steamed broccoli, and 1.5 cups of shredded cheddar cheese to the bowl. Mix everything thoroughly until evenly combined.
Step 6
Transfer the mixture into a greased 9x13-inch casserole dish if baking immediately, or into a disposable aluminum tray if preparing for the freezer.
Step 7
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter until evenly coated. Sprinkle the breadcrumb mixture over the casserole, followed by the remaining 0.5 cups of cheddar cheese.
Step 8
If baking immediately, place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
Step 9
If freezing, cover the casserole tightly with plastic wrap and then aluminum foil. Label with the date and freeze for up to 3 months.
Step 10
To reheat from frozen, preheat the oven to 375°F (190°C), remove the plastic wrap, cover with foil, and bake for 40-50 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is crispy and golden.
Nutrition Facts
| Serving size | (2277.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3519.7 |
| Total Fat 176.2g | 0% |
| Saturated Fat 92.7g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 687.7mg | 0% |
| Sodium 5828.2mg | 0% |
| Total Carbohydrate 277.6g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 37.9g | |
| Protein 221.7g | 0% |
| Vitamin D 128.6IU | 0% |
| Calcium 2587.6mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1661.0mg | 0% |
Source of Calories