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a scoop of baked white rice casserole with diced cooked chicken and short green bean pieces in pale gravy under melted Swiss cheese on a plain plate, with no broccoli, peas or garnish
Rachel Kim

Freezer Chicken Rice and Green Bean Casserole

Cook the rice before assembling this casserole so its moisture is settled before the pan goes anywhere near the freezer. Green beans and Swiss give the chicken a different direction from a broccoli-cheddar bake. The sauce is a simple milk-and-broth gravy, with no condensed soup to guess around. Freeze the baked pan after cooling, then reheat it covered so the rice steams gently instead of drying into a hard layer around the edges.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup dry long-grain white rice
  • 1 3/4 cups water for rice
  • 3 cups cooked diced chicken
  • 1 lb green beans trimmed and cut into 1-inch pieces
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp dried dill
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz Swiss cheese grated and divided
  • 1 tsp neutral oil for pans
  • 1/2 cup low-sodium chicken broth reserved for reheating

Method
 

  1. Bring rice and 1 3/4 cups water to a boil, cover and simmer on low for 15 minutes, then rest covered for 10 minutes. Blanch green beans in boiling water for 3 minutes and drain well.
  2. Heat the oven to 375°F and oil two 8-inch-square metal pans. Melt butter in a saucepan, stir in flour for 1 minute and gradually whisk in 2 cups broth and milk.
  3. Simmer for 4 to 5 minutes until thickened, then stir in mustard, dill, salt and pepper. Fold sauce with cooked rice, chicken, beans and half the Swiss.
  4. Divide among pans, top with remaining Swiss and bake for 25 to 30 minutes until the center reaches 165°F.
  5. Freeze after baking: refrigerate pans within 2 hours and chill fully, then cover tightly with foil and a second wrap, label and freeze for up to 2 months.
  6. Thaw a pan in the refrigerator for 24 hours. Remove outer wrap, drizzle 1/4 cup reserved broth around the edges and cover with foil.
  7. Reheat at 350°F for 30 to 40 minutes, then uncover for 5 to 10 minutes until the center reaches 165°F. Rest for 5 minutes and serve 4 portions per pan.