Chicken and Rice Casserole - freezer meal

 

This is super easy and cheap to prepare.

 

This makes a QUADRUPLE batch!

 

I also have a fun and easy method for using up any leftovers, what I like to call "RISOTTO" CAKES... Just take leftovers and form into small hamburger shaped patties.  Pan fry in butter until nicely browned. Makes a nice crispy outside...yum.

 

Chicken and Rice Casserole - quadruple batch

 

Each batch serves 4-6

 

10 cups Cooked Rice

4 cups cooked chicken, chopped

4 cups chopped broccoli, lightly steamed

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 huge bowl (I used my biggest stock pot)

Divide among four gallon-size freezer bags, label, and freeze.

 

When ready to prepare, thaw overnight. Please in greased 8x8 dish or similar-sized pan. Bake at 350 degrees for 30 minutes or until heated through.