Step 1

Precook your rice in chicken broth instead of water to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.

Step 2

Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) or four 8x6" pans with non-stick cooking spray. Set aside.

Step 3

In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.

Step 4

Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.

Step 5

Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.

Step 6

Seal the containers, label and put in the freezer, or bake immediately.

Step 7

When ready to bake, thaw completely, remove any lids, and preheat oven to 350°.

Step 8

Bake until casserole is heated throughout and broccoli is tender, about 25-30 minutes.