Chicken & Rice Casserole (Freezer Meal)
Created by TrishNY on August 25, 2015
- Servings: 18
- Prep Time: 20m
- Cook Time: 40m
- Recipe #20683
Ingredients
- 1 (3 1/2 pound) whole chicken, cooked (or 6 chicken breasts, cooked & chopped)
- 12 tablespoons butter, divided (or margarine)
- 1 medium yellow onion, chopped
- 2 carrots, peeled & diced
- 1 cup frozen peas (or peas & carrot mix)
- 4 cups cooked converted rice (or brown rice)
- 1 can (18 ounce) cream of mushroom soup (Progresso)
- 1 can (10 ounce) condensed cream of chicken soup (undiluted)
- 1 can (10 3/4 ounce) cheddar cheese soup
- 2 cups whole milk
- 1 package (8 ounce) shredded cheddar cheese (or Kraft Triple Cheddar Blend)
- Salt and pepper, to taste
- 3 cups Panko bread crumbs
How to Make
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Step 1: Preheat oven to 350 degrees.
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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.
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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.
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Step 4: Divide the mixture into TWO 9 x 11 inch pans (use two large disposable pans).
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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.
How to Make
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Step 6: Place in a 350 degree oven for 40 minutes. Cook until mixture is bubbly and the topping is golden brown.
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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