Skip To Content

    Make-Ahead Chicken and Rice Bake

    Making dinner ahead of time is the best time saver ever.

    by ,

    Make-Ahead Chicken and Rice Bake


    Servings: 12

    1 tablespoon butter

    1 medium onion, diced

    1 clove garlic, minced

    4 carrots, finely diced

    4 stalks celery, sliced

    1 rotisserie chicken, shredded

    1 cup uncooked, long grain white rice

    1 can cream of chicken soup

    3 cups chicken stock

    Salt, to taste

    Pepper, to taste

    Bread crumbs, optional


    # Preheat oven to 425°F/220°C.

    # In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender. Transfer to a 9x13 disposable casserole dish, or split among 2 smaller dishes.

    # Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.

    # Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.

    # To reheat, let thaw in the refrigerator during the day. Bake as directed above.

    # Enjoy!