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Erickson Freezer Chicken & Rice Casserole

An EFK meal-prep recipe built for practical family cooking, flexible leftovers, and reliable make-ahead use.

Ingredients

4 cups cooked shredded chicken

4 cups cooked rice

3 cups broccoli florets, lightly steamed

2 cups shredded cheddar cheese, divided

2 cups low-sodium chicken broth

1 cup whole milk

3 tbsp butter

3 tbsp all-purpose flour

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

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.

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.