Wednesday, December 4, 2013

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.

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