Chicken Broccoli Rice Casserole by Dawn

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 4 cups shredded cheddar cheese
• salt and pepper to taste (I didn't add any)

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan).

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

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Chicken Wild Rice Soup by Krista

• 4 tbsp butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 box long grain & wild rice soup (quick cooking is fine)
• 2 cups shredded chicken
• 1 - 48oz carton chicken broth
• 1 - 4oz can mushroom pieces
• 1 cup chopped carrots
• 1/4 cup flour
• 1 pint half & half

Cook rice according to package directions. Melt butter in a large pot with onions & celery and saute about 5-10 minutes. Then add chicken broth, chicken, mushrooms, carrots and cooked rice to the pot. Simmer for 20 minutes.  In a separate bowl, whisk flour into half & half and then add to pot.  Heat to boiling or until soup thickens.  Can be stored in freezer bags or containers. Freeze.  To reheat, simply thaw and heat. 

Ham and Noodle Casserole by Colette

1 (12 oz.) pkg noodles, cooked

3/4 lb. Colby-Jack cheese, shredded

2 lb. cubed cooked ham

WHITE SAUCE: 

1/2 c. butter

1/2 c. flour

1 qt. milk

Salt & Pepper

3 T. horseradish

2 T. mustard

Make white sauce (Melt butter at medium-high heat. Slowly sprinkle in flour, stirring as you go; add in the milk, constantly stirring, and then remaining three ingredients. Stir until well blended and thickened.)  Add ham, noodles and cheese to the white sauce. Bake in 9x13 pan in 325 degree oven for 1 hour. (This will be a FULL pan, so I usually put a piece of tin foil or a cookie sheet on the rack beneath, just in case it bubbles over!)  

Breaded Ranch Chicken by Dawn

3/4 cup Crushed Cornflakes
3/4 cup Grated or Shredded Parmesan Cheese
1 envelope dry Ranch Dressing mix
2 lbs Chicken breast halves or cut into strips
1/2 cup Melted butter

In a shallow bowl, combine the Cornflakes, Parmesan cheese, and Ranch mix.  Dip the chicken into the melted butter and roll in the cornflake mixture to coat.  Bake, uncovered, at 350 degrees for 45 minutes or until chicken is cooked through.