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Close-up of a serving of chicken and vegetable casserole on a white marble surface.

Big-Batch Freezer Chicken & Veggie Casserole – Easy Family Meal Prep

A hearty and versatile casserole perfect for meal prep and freezing, combining tender chicken, vegetables, and cheesy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Protein
  • 4 cups cooked shredded chicken (rotisserie or poached)
  • 4 cups mixed vegetables (broccoli, peas, carrots, or green beans)
  • 2 cups cooked rice or egg noodles
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cans (10.5 oz each) cream of chicken or mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar or mozzarella cheese
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • Salt & black pepper to taste Salt & black pepper
  • ½ cup breadcrumbs or crushed crackers (for topping)
  • 2 tbsp melted butter (for topping)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk
Seasonings
  • Salt, pepper, and a pinch of garlic powder Seasonings

Method
 

  1. Preheat oven to 375°F (190°C) or skip if freezing.
  2. Mix cream of chicken soup and milk to make the sauce.
  3. Combine chicken, vegetables, rice, onion, garlic, seasonings, cheese, and sauce in a large bowl.
  4. Divide mixture into two greased 9×13 dishes. Top with breadcrumb mixture.
  5. To bake now: bake at 375°F for 30–35 minutes. To freeze: cool, cover, label, and freeze up to 3 months.
  6. Reheat: Thaw overnight, then bake at 375°F for 40–45 minutes until hot.

Notes

For best results, use fresh ingredients and adjust seasonings to taste.