1 tsp garlic powder (or equivalent in minced garlic)
4 Tbsp butter
4 Tbsp flour
3 cups whole milk
3 cups shredded sharp cheddar cheese
2 cans of cream of chicken soup
2 tsp salt
1/2 tsp pepper
1 1/2 cups frozen peas & carrots
2 Tbsp butter
1 cup Italian seasoned breadcrumbs or Panko bread crumbs
1/2 tsp salt
Cook rice, according to package directions, so to have 6 cups when done. Be sure to use converted rice, it works better.
In a large dutch oven, melt 4 Tbsp butter and wisk in 4 Tbsp flour. Mix for one minute.
SLOWLY add milk to pot, letting it thicken and fully blend in with butter/flour before adding another cup. Stir constantly until mixture is thick and bubbly. This step will take a while, be patient, it's worth it.
Add 3 cups of sharp cheddar cheese to milk mixture until it's melted in. Then stir in 2 tsp salt, 1/2 tsp pepper & 2 cans of cream of chicken soup. Mix well, then add veggies, cooked chicken and rice. Put into 2 separate 9x13 casserole dishes.
Melt 2 T butter and mix with breadcrumbs & 1/2 tsp salt in a sandwich bag.
Sprinkle breadcrumbs over casserole dishes.
* Cover casseroles with saran wrap and foil. Label & freeze up to 3 months
Thaw in fridge overnight.
Bake casserole, uncovered, for 40-50 minutes, until it's bubbly and gold brown.