- To freeze and bake later, prepare mixture as directed in 13x9-inch casserole dish. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Bake, covered for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.