Four Weeks To Fill The Freezer: Rice, Creamy Chicken Casserole, Cookies

I'm still plugging along and doing some freezer cooking! I'm a little slack in posting about it; the food in this post was made late last week!

One day,  I baked 2 big pans of rice and divided it into 2 cup portions to freeze. I used several bags of cooked rice for the next day's Creamy Chicken Casseroles.

The Creamy Chicken Casseroles were made by combining:  

• 2 cups cooked chicken 
• 5 cups cooked brown rice 
• double batch of homemade white sauce(recipe below) with some white cheddar cheese thrown in
•  half bag of frozen broccoli which I steamed lightly before adding. 

 I made 2 9 inch square casseroles; one for that night's dinner and one to freeze for later.  I freeze these unbaked and then bake at 350 degrees for about 30 minutes.If casserole is not fully thawed, longer baking time may be necessary.

These are not the most attractive casseroles but they are yummy, made with whole food ingredients and frugal to put together.

I also made a half batch of these Healthier No-Bake Cookies but they didn't make it to the freezer! Not that we were surprised or anything; they are so good!

Homemade White Sauce


1/4 cup butter
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
1 cup cheddar cheese (optional)

Melt butter in a medium saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat until boiling, stirring constantly; boil 1 minute.

If making cheese sauce, add 1 cup shredded cheese and continue stirring, until  chese is melted and sauce is smooth.

This is great over mixed vegetables, as a gravy with meat added or as a canned cream soup substitute.

Have you been doing any freezer cooking?

**Head over to Money Saving Mom to read about and join in with her freezer cooking challenge!