Chicken & Rice Casserole (Freezer Meal)

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