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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Broccoli Rice Casserole Recipe

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This recipe for Chicken Broccoli Rice Casserole is from Faith, Family, Food, and Fellowship, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

Directions:
Directions:
Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four zip top 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 8x8 pan; two bags will fill a 9x13 pan). sprinkle with additional shredded cheese, if desired.

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

I use the entire recipe when making this for the boys.

Number Of Servings:
Number Of Servings:
4-5 per bag

 

 

 

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