Chicken Broccoli Rice Casserole by
Ingredients
10 cups cooked rice (white or brown)
4 cups cooked chicken, chopped (I bake mine in the oven like this.)
4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
2 cans cream of chicken soup (or 2 batches cream of chicken soup)
4 cups shredded cheddar cheese
salt and pepper to taste
Instructions
Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8Χ8-inch pan; two bags will fill a 9Χ13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8Χ8-inch pan; two bags will fill a 9Χ13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people