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Close-up of a creamy chicken casserole on a light grey ceramic plate.

Chicken Casserole Recipes Freezer

A versatile and hearty chicken casserole recipe perfect for freezing and easy family meals.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 0.25 cup green onions, finely chopped
  • 0.75 cup Japanese-style bread crumbs
  • 0.5 cup yellow onion, chopped
  • 0.5 cup fresh basil, roughly chopped
  • 0.5 cup red sweet pepper, finely chopped
  • 1.5 cups brown rice, cooked
  • 1.5 cups water
  • 2.5 cups reduced-sodium chicken broth
  • 1 Tbsp ginger, grated
  • 1 lb uncooked chicken or turkey breast, ground
  • 1 Tbsp honey
  • 1 tsp red pepper flakes, crushed
  • 2 tsp canola oil
  • 2 tsp sesame oil
  • 2 Tbsp rice grape juice vinegar
  • 3 Tbsp reduced-sodium soy sauce
  • 8 cloves garlic, minced
  • 2 cups white rice, uncooked
  • 1 cup onion, chopped
  • 2 cups low-sodium chicken broth
  • 2 10.5 oz cans cream of mushroom soup
  • 3 large bone-in and skin-on chicken thighs
  • 2 Tbsp butter, melted
  • 2 tsp fresh thyme
  • 1 clove garlic, minced
  • 1 Tbsp parsley, chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 cup white rice, uncooked
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups broccoli florets
  • 1 cup Cheddar cheese, grated
  • 0.25 cup panko breadcrumbs
  • 1 11 oz bag Doritos nacho cheese
  • 2 cups cooked chicken, shredded
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 10.5 oz can diced tomatoes and chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 cup pico de gallo
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 0.5 green bell pepper chopped
  • 0.5 red bell pepper chopped
  • 2 andouille sausages cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 large chicken breasts, cubed
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 cup cheddar cheese, grated
  • 1 tsp Cajun seasoning
  • 1.25 cups long-grain white rice, uncooked
  • 3 green onions sliced
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs boneless skinless chicken breasts
  • 0.5 medium onion, chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb Brussels sprouts, quartered
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • 0.25 cup low-sodium chicken broth
  • 6 cups wild rice, cooked
  • 0.5 cup dried cranberries
  • 0.5 cup sliced almonds
  • 1 cup white rice, cooked
  • 1 Tbsp extra-virgin olive oil
  • 1 lb boneless skinless chicken breasts, quartered
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 0.25 cup heavy cream
  • 2 cups frozen peas
  • 0.25 cup parsley, chopped
  • 1.5 cup Parmesan cheese, grated

Method
 

  1. Prepare the meatballs by sautéing garlic and ginger, mixing with bread crumbs, peppers, egg whites, sesame oil, soy sauce, and ground chicken; form into 1-inch balls and sear until cooked.
  2. Make the soup base by cooking onions and garlic, then add soy sauce, vinegar, water, broth, red pepper flakes, honey, and meatballs; simmer until cooked through, then stir in cooked rice and basil.
  3. Preheat oven to 350°F (177°C). In a greased baking dish, combine cooked rice, chopped onion, chicken broth, and mushroom soup. Place chicken thighs on top, brush with melted butter, season, cover, and bake for 1 hour, then uncover and bake 30 minutes until golden.
  4. Cook chicken breasts in olive oil, then sauté onions, garlic, and vegetables. Add rice, broth, cream, broccoli, and cheese; simmer until rice is al dente. Top with panko and broil until crispy.
  5. Mix shredded chicken with soup, sour cream, diced tomatoes, spices, and half the cheese. Crush Doritos, layer in a baking dish with chicken mixture, top with remaining cheese and chips, bake for 20 minutes, then cool slightly before serving with pico de gallo.
  6. Sauté onions, garlic, bell peppers, and sausages; add chicken, tomato sauce, broth, and seasonings. Simmer, then transfer to oven-safe skillet and bake at 375°F (191°C) for 40 minutes. Rest and serve garnished with sliced green onions.

Notes

Feel free to prepare components ahead and freeze for quick meals.