Chicken Broccoli Rice Casserole by Money Saving Mom has a few more steps than I like in preparing a freezer meal, but I LOVE that Crystal's recipe makes 4 batches. That's right, I said FOUR! One for you and three to give away!
Her recipe calls for cooked amounts of food, which wasn't very helpful to someone like me who doesn't know a whole lot about how much raw is required to make cooked portions. Thank goodness for Google....and my own mistakes :)
For reference, 10c cooked rice is made from 7.5c of uncooked rice, and 4c cooked chicken is made from 3 breasts. I really like the way she bakes her chicken. She chops it then bakes it on a cookie sheet! Genious! I rubbed poultry seasoning on my chicken before baking. It took about 10 minutes to bake, turning about halfway through. I also baked my chicken on a Silpat so that I didn't have to worry about the chicken sticking. Love my Silpats!
In the future, I would cook the rice in chicken stock rather than water for more flavor. Additionally, I found the defost time of 8 hours to be too short if you're pulling this out of a chest freezer. I also increased the cook time to 60 minutes instead of 30 to get my casserole nice and bubbly.