Post by Loupy on Sept 19, 2013 20:27:16 GMT -7
Chicken Broccoli Rice Casserole
From: Crystal @ moneysavingmom.com/
Recipe adapted from Once a Month Mom
This recipe makes around 15-18 servings.
Each freezer bag serves 4-5 people.
Ingredients
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 or 2 batches of your own homemade cream of mushroom soup
2 cans cream of chicken soup or 2 batches of your own homemade cream of chicken soup
4 cups shredded cheddar cheese
salt and pepper to taste
Instructions:
Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
Write temperature and time on each bag.
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.
TIPS
Someone had left a tip on a recent Freezer Cooking Day suggesting that I try baking the chicken instead of boiling it. I’m not sure who left that tip, but it’s a good one. I just stuck the frozen chicken breasts straight onto a baking sheet and cooked them at 350 degrees for around 45 minutes, turning them once while they were cooking (not exactly sure on how long I ended up cooking them because I just checked them every 10 minutes or so to see if they were done).
Wow! The chicken breasts came out so much more tender and juicy than they do when I boil them. Plus, it freed up some stove-top space, too!
From: Crystal @ moneysavingmom.com/
Recipe adapted from Once a Month Mom
This recipe makes around 15-18 servings.
Each freezer bag serves 4-5 people.
Ingredients
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 or 2 batches of your own homemade cream of mushroom soup
2 cans cream of chicken soup or 2 batches of your own homemade cream of chicken soup
4 cups shredded cheddar cheese
salt and pepper to taste
Instructions:
Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
Write temperature and time on each bag.
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.
TIPS
Someone had left a tip on a recent Freezer Cooking Day suggesting that I try baking the chicken instead of boiling it. I’m not sure who left that tip, but it’s a good one. I just stuck the frozen chicken breasts straight onto a baking sheet and cooked them at 350 degrees for around 45 minutes, turning them once while they were cooking (not exactly sure on how long I ended up cooking them because I just checked them every 10 minutes or so to see if they were done).
Wow! The chicken breasts came out so much more tender and juicy than they do when I boil them. Plus, it freed up some stove-top space, too!
