Save your SANITY!! Get a grip on meal time starting with this casserole.
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