Chicken & Rice Casserole (Freezer Meal)
"A Stouffer's copy cat recipe, I've never had Stouffers so I can't compare, however, this is really good. This makes two 9 x 11 inch pans, freezing instructions at bottom of the recipe. NOTE:If you do not care for cream of mushroom soup omit from the recipe and use a total of 2 cans of cream of chicken soup"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (286.8 g)
- Calories 444
- Total Fat - 22.5 g
- Saturated Fat - 10.9 g
- Cholesterol - 265.9 mg
- Sodium - 801.5 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.7 g
- Sugars - 9.3 g
- Protein - 25 g
- Calcium - 230.9 mg
- Iron - 3.6 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In a saucepan melt 6 tablespoons of butter over medium heat. Add the diced carrot, onions and peas. Cook until the onions are soft and translucent in color. Set veggies aside when done.
Step 3
In a very large bowl add the mushroom soup, cream of chicken soup, cheddar cheese soup, and milk. Stir together; add shredded cheese, cooked diced chicken, cooked veggies and 4 cups cooked rice. Gently mix everything together. Add salt and pepper to taste.
Step 4
Divide the mixture into TWO 9 x 11 inch pans (use two large disposable pans).
Step 5
In a small bowl melt the remaining 6 tablespoons of butter then combine with the bread crumbs. Sprinkle bread crumb mixture evenly between both casseroles.
Step 6
Place in a 350 degree oven for 40 minutes. Cook until mixture is bubbly and the topping is golden brown.
TO FREEZE CASSEROLE: Wrap unbaked casserole with glad press and seal or plastic wrap, and then wrap with on layer of aluminum foil. Date the casserole and freeze --TO COOK FROZEN CASSEROLE: Remove casserole from freezer, thaw and bake at 350 degrees for 40 - 45 minutes or until casserole is bubbly and heated through
Tips
No special items needed.
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