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.