Things I don't know how to do... cook rice

I was searching for a recipe I’ve made over and over on my blog but I could not seem to find it – amazingly I don’t think it’s made it here. This Chicken Broccoli Rice Casserole is a staple of freezer meals. One recipe makes a lot – so it’s great to have on hand when you need something warm and cozy as a meal. A friend of mine was in need of some freezer meals so I was ready with my handy freezer meal recipes… once I found it! This one is easy – you can precook the chicken when you have time, you can use instant rice – but I didn’t… frozen broccoli and canned soups. I mean sure it helps to know how to cook rice with apparently I do not. Oops. Yay for Andy to save the day on that front. I was able to load up a 9 x 13 to the gills so this family has one heck of a big casserole for their family and those helping out. Also I had enough to pack into a freezer container for us. Now I have an easy meal for another day – which is always welcome. This one seems simple – but I promise, it’s good.

Chicken Broccoli Rice Casserole
10 cups cooked white rice
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 use season salt)

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). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 45-60 minutes, or until heated through and bubbly.