From Crystal at www.moneysavingmom.com
Chicken Broccoli Rice Casserole
- 10 cups cooked rice (white or brown)
- 4 cups cooked chicken, chopped (she bakes hers 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
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.
Recipe adapted from Once a Month Mom
