Cook your chicken (or use store-bought rotisserie) and cook your rice if not already prepared. Let both cool slightly for 10–15 minutes to reduce steam and help prevent ice crystals when freezing.

In a large bowl, whisk together the condensed cream of chicken soup, chicken broth, and Greek yogurt or sour cream until smooth. Add the garlic powder, onion powder, dried thyme, dried parsley, smoked paprika (if using), a good pinch of salt, and several grinds of black pepper. Taste and adjust seasoning so the sauce is well flavored.

Add the cooked chicken, cooked rice, frozen mixed vegetables, and 1 1/2 cups of the shredded cheddar cheese to the bowl with the sauce. Gently stir until everything is evenly coated. The mixture should be thick and scoopable; if it seems too dry, add a splash more broth.

Lightly grease 3 casserole dishes (8x8-inch) with cooking spray or oil. Divide the mixture evenly among the pans, spreading it into an even layer. If using freezer bags for a dump-and-go version, spoon equal amounts into 3 labeled gallon freezer bags and press flat to remove excess air.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops of the casseroles. For a crunchy topping, stir together the crushed buttery crackers or panko with the melted butter, then scatter over each pan.

Cover each pan tightly with plastic wrap (optional but helps prevent freezer burn), then cover with a layer of foil. Label each with the recipe name, date, and baking instructions: “Cheesy Chicken & Veggie Freezer Bake – Bake from frozen at 375°F for about 60–75 minutes (or thaw overnight and bake 35–45 minutes) until hot and bubbly.” For bags, seal well, lay flat in the freezer to freeze, then stand upright once solid.

When ready to eat, preheat the oven to 375°F (190°C). Remove plastic wrap and keep the foil on top. Bake the frozen casserole, covered, for 45–55 minutes. Remove the foil and continue baking 15–20 minutes more, until the center is hot and the top is golden and bubbling. Let rest 5–10 minutes before serving.

If you prefer to thaw first, transfer a pan from freezer to refrigerator and thaw overnight. When ready to bake, preheat the oven to 375°F (190°C). Remove plastic wrap, keep foil on, and bake 25–35 minutes covered, then uncover and bake an additional 10–15 minutes, until hot and bubbly. Let rest briefly before serving.

For a dump-and-go slow cooker meal, thaw a bag overnight in the refrigerator. Grease the slow cooker, then dump in the thawed mixture. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until hot and creamy. If desired, sprinkle extra cheese on top in the last 15 minutes and cover until melted.

Thaw a bag overnight in the refrigerator. Add 1/2 cup extra chicken broth to the Instant Pot, then add the thawed mixture. Seal and cook on High Pressure for 5 minutes, allow a natural release for 10 minutes, then quick release any remaining pressure. Stir well; if the mixture seems too loose, use Sauté for a few minutes to thicken, stirring often.