Kids LOVE this cheesy, crunchy chicken casserole!  Beautiful and creamy, but without the heavy ingredients!

Make ahead and freeze for a simple, mid-week meal.


4 skinless chicken breasts, chopped into bite sized pieces, blanched.

4 cups broccoli, cut into big pieces

2 stalks celery, finely chopped

1 red capsicum, diced

¼ cup almonds

2 spring onions, finely chopped

1 can reduced fat condensed cream of chicken soup

1 cup chicken stock

¼ cup natural yoghurt

Salt and pepper to taste

2 cups cooked wholegrain rice

¼ cup breadcrumbs like panko

¼ cup grated sharp cheddar cheese


Grease a deep non-stick baking dish that is also freezer safe.

In a large bowl combine the cooked rice, chicken pieces, soup, stock, yoghurt, capsicum, celery and broccoli, almonds.

Pour into the pre prepared baking dish.

Cover with breadcrumbs and cheese mixture.

Seal extremely well, label and freeze.

To cook:

Pre heat oven and cook from frozen or defrost in the fridge the day of cooking.

Place in oven mostly covered with aluminium foil.

Cook for approx. 45 minutes or until chicken is completely cooked through.

Make sure it reaches boiling point in the centre of the dish while cooking.

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