Chicken Broccoli Rice Casserole
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.
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.