One rec: freeze individual portions or small pieces. If you freeze the whole casserole it’s harder to defrost!

OP here. Thank you, PPs!

Definitely! It’s one of my favorites to freeze. It doesn’t “overcook” when you reheat. Such a nice easy thing to have on hand in the freezer!

Chicken rice and broccoli all freeze well; I would suggest cooking slightly less and then putting it in the oven for a short period of time when you reheat it so it doesn't get rubbery and dry.

Personally, we prefer the chicken rice broccoli in the instant pot: https://idonthavetimeforthat.com/instant-pot-chicken-broccoli-and-rice/

I'm making New York Times's chicken broccoli and rice casserole:
https://cooking.nytimes.com/recipes/1024172-chicken-broccoli-rice-casserole?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0#notes_section

Can I freeze this for later? I searched the comments but did not see an answer.

Thank you.