Chicken Broccoli Rice Casserole
- 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
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
8×8-inch pan; two bags will fill a 9×13-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.