EFK Tested
Erickson Freezer Chicken & Rice Casserole
An EFK meal-prep recipe built for practical family cooking, flexible leftovers, and reliable make-ahead use.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat oven to 375°F if baking now. Grease a 9x13 pan.
- 2. Melt butter in saucepan. Whisk in flour and cook 1 minute. Slowly whisk in broth and milk. Simmer until lightly thickened; season with garlic, salt, and pepper. Stir in 1 cup cheddar.
- 3. Combine cooked chicken, rice, broccoli, and sauce. Spread in pan and top with remaining cheese.
- 4. Bake 25 to 30 minutes until bubbling and 165°F in center.
- 5. To freeze, assemble with cooled ingredients, wrap tightly, label, and freeze. Thaw overnight in refrigerator and bake until center reaches 165°F.
Equipment
Standard home kitchen equipment appropriate to the method
Airtight meal-prep or freezer-safe containers
Instant-read thermometer where temperature matters
Food safety & storage
Start with chicken cooked to 165°F. Cool components promptly before freezer assembly and reheat casserole to 165°F.
View this recipe on the original EFK website ↗