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.
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.