Chicken Broccoli and Rice Casserole

chicken brocolli 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

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: 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.

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