Let's Cook

Ingredients

8 servings
  • 7 ½ cups cook Brown Rice, Long-Grain
  • 2 cups cook and dice Chicken, Boneless Breasts
  • 4 cups dice and cook Broccoli
  • 1 ½ cups Homemade Cream of Chicken Soup View Recipe
  • 1 ½ cups Homemade Cream of Mushroom Soup View Recipe
  • 1 ½ cups Cheddar Cheese, shredded, #1
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ cups Cheddar Cheese, shredded, #2

Freezer Containers

  • 2 8x8 baking pans

Supplies

  • Foils

Directions

Combine rice, cubed chicken and broccoli. Mix in cream soups, cheddar cheese #1 and salt and pepper. Divide among baking pans. Top with cheddar cheese #2. Bake at 350 degrees for 25-30 minutes, until heated through and bubbly.

Freezing Directions

Combine rice, cubed chicken and broccoli. Mix in cream soups, cheddar cheese #1 and salt and pepper. Divide among indicated number of baking pans. Top with cheddar cheese #2. Cover tightly with foil, label and freeze.

Serving Day Directions

Bake at 350 degrees for 25-30 minutes, until heated through and bubbly.

Nutritional Information

Not Available

About This Recipe

A whole food remake of our family's favorite casserole. Real food doesn't mean no comfort food.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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