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Kale, rice and vegetable freezer casserole

Kale, rice and vegetable freezer casserole

Here is a quick and easy freezer meal for those busy weeknights. Loaded with all of your favourite vegetables.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 12 cups rice, cooked
  • 2 large chicken breasts, cooked and cubed
  • 2 Tbsp vegetable oil
  • 1 small onion, diced
  • 3 medium carrots, peeled and diced
  • 5 cups kale, stems removed and chopped
  • 2 Tbsp cornstarch
  • 5 cups milk of choice
  • 2 cups Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1 bag frozen vegetables
  • salt and pepper to taste

Instructions

  • In a large saucepan, heat the vegetable oil. Cook the onions and carrots until the onions are translucent and fragrant. Add in the kale and cook until wilted. Stir in the cornstarch. Add in the milk, and stir continuously until the mix until the mixture has thickened.
  • Add in the Parmesan and the Mozzarella cheese, and mix until the cheese has melted. Add in the frozen vegetables and the cooked chicken. Mix for a while, then turn off the heat. Mix in the rice.
  • Portion the mixture into two large freezer bags. Allow to cool before placing in the freezer.
  • When ready to use: Remove from the freezer in the morning and place in your fridge to defrost. (If you don’t pre-plan in the morning, you can run the bag under warm water for 5-10 minutes, or until defrosted). Dump the mixture in a medium baking dish. Bake at 375ºF for 30-40 minutes, or until warm.

Notes

Adapted from Make the Best of Everything.