Freezer-Friendly Chicken Broccoli Rice Casserole

This recipe is set up to make four of these casseroles at one time. We had one for dinner that night, and then I froze the other three for future meals. It was so simple to put together, and I thought it tasted great. I didn't really do much different from the written recipe. I did use brown rice and used the 99% fat free cream of chicken and cream of mushroom soup. You could also probably use a reduced-fat cheese, but I used regular sharp cheddar. Here's the recipe courtesy of moneysavingmom.com.

Ingredients:

10 cups cooked rice
4 cups cooked chicken, chopped
4 cups chopped broccoli, lightly steamed
2 cans cream of mushroom soup
2 cans cream of chicken soup
4 cups shredded cheddar cheese
salt and pepper to taste

Directions:

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and zip tightly.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8x8 inch pan; two bags will fill a 9x13 inch pan). Sprinkle with additional shredded cheese if desired. (I didn't do this last step)

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly. One freezer bag serves 4-5 people

*I calculated the calories to be about 435 per serving for a 4-serving casserole :)