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.
