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Tuesday, May 19, 2009

Chicken and Rice Casserole by Wendy

This recipe comes from my Amish Cookbook. It originally called for 1 qt. green beans, undrained, but I didn't have any canned green beans. (Sorry, not enough time to do that). So I cut down on the green beans and added more water.

1 cup long-grain rice, uncooked
1 small onion, chopped
1 can green beans, undrained
1 (10 oz.) can mushroom soup
1/4 cup mayonnaise
1-3/4 cup water
1 carrot, grated
2 tsp. chicken bouillon (or 2 bouillon cubes dissolved)
2 or 3 cups chopped cooked chicken

Combine all ingredients in large bowl. Pour into gallon size ziplock bag and freeze.

Serving Day:
Thaw bag and pour ingredients into large casserole dish. Bake at 350 degrees for 1 hour. Cover at least half of the time, then uncover.

Yield: 8 to 10 servings


  1. We liked this meal. We would have preferred more meat in it though.

    Tip: Be sure to mix this up when you pour it into the baking dish. We did not do that and we ended up with soupy mix on one end of the pan and dry rice on the other end.

  2. great meal! the kids really liked it1

  3. Our baby loved this meal! It was perfect for her. We just had to cut the beans up a little.

  4. It was good. I think it would have been better as a side dish, than actual meal. But, we enjoyed it. Thanks.

  5. Thanks for a great meal Wendy!Good stuff!

  6. We liked this okay - kids were so-so. I think if I were to make it again, I'd use full chicken breasts instead of the shredded chicken.