Chicken Rice and Broccoli
Chicken Broccoli Rice Casserole is delicious, filling, frugal, and freezer-friendly! It's the perfect family-friendly meal for busy weeknights when you just want to defrost something and bake it ASAP.
Ingredients
- 10 cups cooked rice
- 4 cups cooked chicken chopped or shredded
- 4 cups broccoli lightly steamed and chopped
- 2 cans cream of mushroom soup 14 oz each
- 2 cans creams of chicken soup 14 oz each
- 4 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine all ingredients and mix well.
- Divide mixture into 4 ziptop freezer bags. Label and seal them tightly.
- Freeze the bags flat.
TO COOK:
- Thaw one bag overnight (or for 8 hours) in the refrigerator.
- Dump the contents of the bag into a greased casserole dish (one bag fills an 8×8″ pan; two bags fills a 9×13″ pan)
- Sprinkle with additional shredded cheese, if desired.
- Bake at 350ºF for 25-30 minutes, or until heated through and bubbly.
Nutrition
Calories: 267kcal | Carbohydrates: 26g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 508mg | Potassium: 206mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 352IU | Vitamin C: 16mg | Calcium: 181mg | Iron: 1mg
Find it online: https://moneysavingmom.com/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14/