Friday, October 11, 2013

Chicken Broccoli Rice Casserole

This recipe also comes from our Freezer Meal Exchange Group and is a great staple in any menu! It was frozen into gallon-sized Ziploc bags, but could also be frozen in a foil pan. 

  • 10 cups cooked rice (white or brown)
  • 4 cups cooked chicken, chopped 
  • 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
  • 2 cans cream of mushroom soup
  • 2 cans 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.