Being able to freeze meals ahead means that you can literally just pop something in the oven without the mess of creating something every single night. I don’t know about you, but some days are just too busy and hectic to spend a bunch of time in the kitchen.
This recipe is one that is “Freezer Friendly”.
Chicken Broccoli Rice Casserole
Ingredients:
- 5 cups cooked rice
- 2 cups cooked chicken, chopped
- 2 cups chopped broccoli, lightly steamed
- 1 cans cream of mushroom soup
- 1 cans cream of chicken soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Directions: Ready for this!
- Combine all ingredients in a large bowl and mix well.
- Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
- SERVE!
To freeze: Divide into two zip top freezer bags and seal tightly. Freeze flat.
To serve:
- Thaw overnight or 8 hours in the refrigerator.
- Dump into a greased casserole dish. One bag will fill an 8×8-inch dish; two bags will fill a 9×13-inch dish.
- Sprinkle with additional shredded cheese, if desired.
- Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
Each freezer bag serves 4-5 people.
Quick Tip: For larger families, this recipe can be doubled. For those who set a smaller table, this recipe can be put into quart sized bags.
Photo and recipe courtesy of Crystal Paine of Money Saving Mom