Chicken Broccoli Rice Casserole

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (I bake mine in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

1. Combine all ingredients in a large bowl and mix well.
2. To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
3. 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.
4. Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
5. This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
6. Recipe adapted from Once a Month Mom

rice, chicken, broccoli, cream of mushroom soup, cream of chicken soup, cheddar cheese, salt

Taken from www.epicurious.com/recipes/member/views/chicken-broccoli-rice-casserole-53080571 (may not work)