by A to Z for Moms Like Me

Not only is this a great budget meal to make, it is one of those filling and comfort food recipes that most everyone loves. A friend brought this casserole to me years ago when I had my first baby. It was so good we had it for probably 3-4 days for lunch and dinner. (it’s also a super cheap recipe and can make a lot)

Be sure to check out the optional versions of this casserole- the possibilities are endless!

You can freeze this recipe for a freezer meal. My favorite part- using Thrive Life freeze dried chicken, veggies & cheese all the ingredients to make this recipe can be shelf stable and in your food storage!


Chicken & Rice Casserole

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 cups uncooked rice- cooked
  • 3 cans cream of chicken soup
  • 2 cans corn
  • 2 cans green beans
  • 5 chicken breasts- boiled and chopped to bite sizes
  • 7 mozzarella cheese sticks- sliced
  • Seasonings of choice
  • Shredded cheese for topping


Mix all but the shredded cheese together in a large bowl, pour into a casserole dish.  Top with shredded cheese.  Bake at 350 for 30 minutes or until cheese is melted. 


Optional ways to make this recipe: Use Thrive Life freeze dried chicken, veggies, & cheese (www.what8ate.thrivelife.com) Add sour cream or cream cheese for a creamier version Substitute corn & green beans for your favorite veggies. Use Enchilada sauce instead of cream of chicken soup for a Mexican version. Top with crushed crackers or chips instead of cheese. Substitute ground beef for chicken.

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