Freezable Casserole Recipe: Green Chile Chicken and Rice Casserole

{Freezable} Chicken and Rice CasseroleFamily Day is coming up on September 23rd, and we’re celebrating by giving you three freezable casserole recipes to help you get dinner on the table and still have plenty of time to spend with family. All of these casseroles can be prepared in advance and frozen, or double the recipe and freeze one for later in the month.

Today we’re sharing Green Chile Chicken and Rice Casserole from our Classic Family Meal Plan. Stay tuned for two more freezable casseroles this month, and don’t miss our Family Day Twitter Party.

Green Chile Chicken and Rice Casserole
  • 2 bone-in chicken breasts, skinned
  • 6.9 oz box chicken-flavored rice and vermicelli mix
  • 10.75 oz can cream of chicken soup
  • 8 oz can sliced water chestnuts, drained
  • 4 oz can chopped green chiles
  • ½ cup sour cream
  • 8 oz package pepper Jack cheese, shredded
  1. Place chicken breasts in a large saucepan; add water to cover.
  2. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 30 minutes or until done.
  3. Cool; shred meat and discard bones.
  4. Prepare rice mix according to package directions.
  5. Line a 13x9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
  6. Spread rice in prepared dish.
  7. Combine shredded chicken, soup, water chestnuts, green chiles, and sour cream in a large bowl; stir until blended.
  8. Pour soup mixture over rice; top evenly with cheese.
  9. Cover and freeze 2 to 3 hours or until firm.
  10. Remove from baking dish by holding edges of foil; fold foil over casserole.
  11. Wrap in additional foil, making sure it is tightly sealed.
  12. Freeze up to 1 month.
  13. To serve, thaw in refrigerator overnight.
  14. Preheat oven to 350 degrees.
  15. Place foil-wrapped casserole in a lightly greased 13x9-inch baking dish.
  16. Uncover top, and bake 40 to 50 minutes or until thoroughly heated.


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13 thoughts on “Freezable Casserole Recipe: Green Chile Chicken and Rice Casserole

  1. Chris

    This looks good, but unfortunately it’s not made with whole foods! I don’t use processed foods in my cooking, too much crap in it! So this recipe is a no go for me.

    Thankfully, emeals has some great plans the use very little processed foods and I’ve loved almost every recipe I’ve tried.

    1. Amy

      Maybe you could try the pasta or rice of your choice (even homemade) with some seasonings and a homemade cream of chicken soup. When recipes have too much processed stuff in them for me, I think about ways to make at home the processed things. (And it works the other way, too – if a recipe is too complicated for my current day/plans/budget, I will substitute in some processed short cuts.)

  2. Jessica

    I agree. Way too much processed “food”. Too much salt, too much fat. I am rather surprised that in this day and age, a recipe site would post this heart clogging, unhealthy recipe. Maybe when these types of recipes are posted, a healthier version can also be posted. There are some great meat (i.e., chicken) substitutes (no soy isolate, but mycoprotein) on the market. Cream sauces are easily mimicked by soaking raw cashews overnight, rinse, add a little fresh water, salt to taste, blend smooth with a hand blender. Fools my kids every time!

    1. Heather Brown

      Thanks for your feedback, Jessica. We try to please all of our community. We are diligently working day after day to post recipes with a wide array of taste bud pleasing dishes that make our paleo, clean eating, gluten free, portion control, low fat, low carb, and classic people happy. Stay tuned for a recipe you’ll like soon or search our archives. Enjoy. 🙂

  3. Carol Bryant-Martin

    Looks as though it is possible to substitute whole foods for the processed foods. Looks like a great recipe to me! Thanks emeals! 😉

  4. Wendy

    OMG, this is my favorite recipe from childhood! My mom would alternate between cooked ground beef and chicken, whatever was available. It does work with FF sour cream, FF soup and regular white or brown rice. Happiness in a casserole dish!

  5. Kari Lane

    I am constantly taking recipes that need a little health update and making them healthier with ingredients I choose. In that way, I get to control what I put in. With three kids and trying to find things they enjoy, I rarely say no to a recipe unless I am sure that I can’t make it better.

  6. Cameron

    Recipe looks delicious!!! For those who are want lower fat, substitute fat free sour cream, low sodium soup, etc. very easy to do without taking out the flavor. I will be making this weekend and freezing some for next month. Keep the great recipes coming.

  7. Trisha

    I tried this recipe and loved it! It’s just my husband and I, so I split it in two – we ate half for dinner tonight and I froze half for later. Next time I will try it with FF ingredients. Thx eMeals!

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