Chicken & Rice Casserole (Two Pans, One to Freeze)

Step 1: Preheat oven to 350 degrees,

Step 2: Cut the chicken breasts into smaller size pieces for even cooking.

Step 3: Drizzle some olive oil into a large skillet. Heat up a skillet. The skillet needs to be really hot. Add the chicken pieces and pan fry until golden brown on each side and the chicken is cooked through. Cook the chicken in batches so you don't crowd the skillet. Set the chicken aside.

Step 4: In a separate saucepan melt 1/3 cup 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 5: In a very large bowl add the mushroom soup, cream of chicken soup, cheddar cheese soup, garlic powder and milk & half & half. Stir together. Mix in shredded cheese, cooked chicken, cooked veggies and cooked rice. Gently mix everything together. Add salt and pepper to taste.

Step 6: Divide the mixture into two greased 9 x 11 inch pans (for freezing use one disposable foil pan).

Step 7: In a bowl mix 3 cups panko with 6 tablespoons melted butter (if mixture is dry, add in more butter).

Step 8: Sprinkle bread crumb mixture evenly between both casseroles.

Step 9: Place one pan in a 350 degree oven for 40 minutes. Cook until mixture is bubbly and the topping is golden brown.

TO FREEZE ONE PAN

Step 10: Wrap cooled unbaked casserole with glad press and seal or plastic wrap, and then wrap with on layer of aluminum foil. Date the casserole and freeze.

Step 11: 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