A frugal crowd-pleaser, this Chicken Broccoli and Rice Casserole is filled with gooey cheese and can be put together in minutes!
One of the easiest ways to feed a crowd: Casseroles.
You just throw a bunch of ingredients together and mix them in a large dish, then bake it. Done.
The best part? Casseroles can be made really cheaply. If you only have a pound of meat but need to feed 8 people, put it in a casserole. Add a cheap filler like rice or pasta, and now you’ve got a frugal, filling meal.
What I like about this Chicken Broccoli and Rice Casserole is you’ve got the best of all of it. A little bit of meat, a lot of rice, and even some vegetables to make it healthy.
Now, I did use a can of cream of chicken soup. Not everyone prefers to use them; but luckily, you can always make your own if you so choose! Here’s a good recipe if you want to go that route.
Right now, as a busy mom, I’m all about convenience. Even though it may not be the most healthy OR frugal.
What can I do to save time?
- Use instant rice
- Buy a pre-cooked rotisserie chicken
- Use a can of cream of chicken soup
- Use pre-shredded cheese
I really prefer to use instant rice in recipes like this. Ten minutes of cooking as opposed to an hour with regular rice in a rice cooker- sometimes convenience wins out!
What can I do to save money?
- Make uncooked rice in the rice cooker
- Cook your own chicken ahead of time
- Make your own cream of chicken soup
- Shred a block of cheese
There’s also nothing wrong with this option. I did a mixture of both- I cooked a bunch of chicken ahead of time for TWO recipes, and I shredded a block of cheese myself. You do whatever works for you?
What can I make with Chicken Broccoli and Rice Casserole?
This would go well with a big salad and maybe a dinner roll on the side. If you prefer another veggie, you could probably heat up some frozen vegetables like green beans or Brussels sprouts.
- 1 pound chicken breasts, cooked and shredded (About 2 cups)
- 1 cup uncooked instant brown rice, pre-cooked
- 1 16-oz bag frozen broccoli, cooked
- 1 can cream of chicken soup
- 1 cup shredded cheddar
- 3/4 cup milk
- 1 teaspoon onion powder
- Salt and pepper, to taste
- In a large bowl, combine all ingredients. Transfer to a 9x13 foil pan and cover the top with aluminum foil. Label with the recipe, date, and baking instructions.
- Place in the freezer until ready to cook.
- Thaw overnight, and bake at 350 degrees for 30 minutes until fully heated through.