Chicken Broccoli Rice Casserole

adapted from moneysavingmom.com

This recipe quickly became a favorite! Very easy to make. I followed the recipe for Cream of "Anything" Soup for the cream soups and it worked like a charm. Try baking or roasting your chicken in the oven instead of boiling it.

• 2 ½ cups cooked whole grain brown rice

• 1 cup cooked chicken breast, chopped (I used Greenwise)

• 1 cup chopped broccoli, lightly steamed (frozen or fresh)

• ½ batch cream of mushroom soup (or ½ can)

• ½ batch cream of chicken soup (or ½ can)

• 1 cup shredded cheddar cheese (I used raw milk white cheddar)

• salt & pepper to taste

Combine all ingredients in a large bowl and mix well. Dump into a greased 8x8-inch casserole dish. Sprinkle with additional shredded cheese if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

Serves 4-5 people.

Large batch to freeze:

• 10 cups cooked brown rice

• 4 cups cooked chicken, chopped

• 4 cups chopped broccoli

• 2 batches cream of mushroom soup

• 2 batches cream of chicken soup

• 4 cups shredded cheddar cheese

• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

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

Recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

To serve: Thaw overnight (or for 8 hours) in the fridge. Dump into a greased casserole dish (each bag fills an 8x8-inch pan; two bags fill a 9x13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.