• 10 Ratings

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

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Recipe Summary

prep:
30 mins
freeze:
up to 3 months
bake:
1 hr at 350°
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; total fat 10g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 53mg; sodium 668mg; potassium 461mg; carbohydrates 34g; fiber 2g; sugar 2g; protein 25g; trans fatty acid 0g; vitamin a 777IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 101mcg; vitamin b12 0mcg; calcium 121mg; iron 3mg.
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Reviews

10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
10/18/2017
I haven't made yet, so can't review. Have a question. I want to make these up for me to take to work for lunch, If I put in smaller containers to give me a weeks worth, do I still cook it for the same amount of time? Thanks, this looks really good, can't wait to try it.
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