Easy Casseroles To Make For Your Family

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I’ve been busy filling my freezer with meals for my family in preparation of my 3-day business trip to Salt Lake City later in the week. I’ve made and frozen a couple of casseroles in baking dishes so my husband just has to pull out, thaw and bake for 30-45 minutes. Before freezing, I labeled each casserole with name and baking instructions.

Prior to freezing and baking

Creamy Chicken and Rice Casserole Pie

Toasted Bread Crumb Topping:

4 slices wheat sandwich bread, quartered
2 Tablespoons unsalted butter, melted
1 Tablespoon Italian Seasoning
salt and freshly ground black pepper

Pie Crust:

Ingredients: (Recipe Doubled for top crust)

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

Directions For Pie Crust:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit  baking dish. Place crust in baking dish. Press the dough evenly into the bottom and sides of the baking dish.

Casserole Filling:

4 Tablespoons(½ stick) unsalted butter
1 medium onion, chopped
3 medium garlic cloves, pressed through a garlic press
¼ cup all-purpose flour
6 cupschicken broth
1/2 cup heavy whipping cream
1 can cream of celery soup
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 6.9 oz.box Chicken flavored rice
1 cup frozen peas
1 cup frozen corn
2 cups sharp cheddar cheese, shredded
ground black pepper
Prepare crumb topping: Adjust an oven rack to the middle position and heat the oven to 300°F. Pulse the bread, butter and Italian Seasoning in a food processor to coarse crumbs. Spread the crumbs out over a medium sheet pan. Bake, stirring occasionally, until golden and dry, 20 to 30 minutes. Let the crumbs cool.
Melt butter in a 8-qt. Covered Stockpot over medium heat. Add the onion and 1 tsp. salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, cream and soup.

Add chicken breasts, partially cover and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast is no longer pink, 10 to 15 minutes.

Remove the chicken and set aside to cool. Stir the rice and rice seasonings packet into the pot, cover and continue to cook over low heat, stirring often, until the rice is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, chop it into bite-sized pieces.

Remove the pot from the heat and stir in the shredded chicken, peas and corn, and cheddar. Season with salt and pepper to taste. Pour the mixture into a 13×9-inch baking dish , top with pie crust and sprinkle with the crumb topping.

To Bake: Adjust oven rack to middle position and heat the oven to 400°F. Cover tightly with aluminum foil. Bake until the casserole is bubbling and hot throughout, about 30 minutes. Remove foil and continue to bake until the pie crust topping is golden brown and bread crumbs are crisp, 10 minutes longer.  

Cooking Tips

*To make ahead: Wrap prepared dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator before baking). Don’t forget to remove plastic wrap before baking.
**Bake half and freeze half: This recipe made enough to place in 9×13 inch baking dish, 8x8x2 square baking pan and I had 3-4 cups leftover which I put in a ziploc freezer bag to use at a later time. 

To lean more about freezing casseroles, click HERE.

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About noelskitchen

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who's passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel's Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She's blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family meal times back to the table and stay fit.


  1. Love this recipe! I adore casseroles and love finding new recipes for them. 🙂 Thanks!

  2. Thank you! Casseroles are such simple recipes and you can get them on the table fast.

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