Chicken Broccoli Rice Casserole

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

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.
Recipe adapted from Once a Month Mom

Aunt Ellen's Irish Soda Bread

via Katy Foley

2 cups flour
1 Tbsp sugar
3 1/2 tsp baking powder
3 Tbsp Shortening (like Crisco)
3/4 cup raisins (plumped)
1/2 tsp salt
1 cup milk

*To plump raisins: soak in boiling water 1/2 hour (boil water, dump raisins, take off stove) Drain and dry thoroughly with paper towel before adding to bread

Sift dry ingredients. Cut in shortening with pastry blender. Add raisins (toss with small tsp of flour first). Add milk and mix together (by hand) to make a moist batter. Spread in a greased round pan (I use my aunt's old metal pan - it's higher than a round cake pan but no hole in the middle or anything like a bundt pan and not as high).
Bake 400 degrees 25-30 minutes. Decrease oven temp to 375 if using glass pan.
Enjoy! (the top should be crusty and bumpy)