Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.

Source: Better Homes and Gardens


Credit: Peter Krumhardt

Recipe Summary

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.

  • In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.

  • Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.

  • To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.


Assemble casserole as above. Cover with foil; seal, label, and freeze for up to 4 months. The night before serving, place frozen casserole, covered, in the refrigerator to thaw. Bake thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with almonds. Bake for 20 to 25 minutes more or until heated through.

Nutrition Facts

320 calories; fat 10g; cholesterol 53mg; saturated fat 3g; carbohydrates 34g; mono fat 3g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 25g; vitamin a 777.4IU; vitamin c 35.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.1mg; vitamin b6 0.5mg; folate 100.8mcg; vitamin b12 0.4mcg; sodium 668mg; potassium 461mg; calcium 121.2mg; iron 3.1mg.