This chicken and vegetable casserole with crispy onion topping is a nice dish to have on hand. The chicken and rice are cooked ahead which means it only needs to be reheated, making it such a fast way to get supper on the table.
For this meal, you’ll want to prep the chicken and rice ahead of time to make the assembly go quickly. When I’m assembling freezer meals, I cook larger quantities of chicken by placing them on a baking sheet and putting them in a 350° oven for 45 minutes before cubing.
4 chicken breasts, cooked and cubed
5 cups of cooked rice
2 cans of condensed chicken or mushroom soup
1 cup chicken broth
750 g frozen mixed vegetables (I use a blend of carrots, peas and corn)
3 cups crispy French’s onions
3 cups shredded cheddar cheese
Note that this recipe makes 3 meals. I usually double it so that it makes 6 meals.
Cook the chicken breasts. Cook the rice and allow to cool somewhat. Mix the cooked chicken, rice, condensed soup, chicken broth, frozen mixed vegetables, and seasoning together in a large bowl.
Divide the mixture equally into 3 large resealable freezer bags. Remove the excess air and seal.
Place 1 cup of French’s onions and 1 cup of shredded cheese into a medium resealable freezer bag and seal. Repeat this two more times. Staple one of the smaller bags onto each of the larger bags, being sure to staple above the seal and freeze.
On the day of cooking, take the chicken and vegetable casserole out of the freezer and thaw. Place the contents from the large bag into a greased casserole dish. Top it with the shredded cheese and crispy onions from the smaller bag. Cook in a 350° oven for 20-25 minutes. Enjoy!