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
1 can of cream of chicken soup
2 tsp salt
1/2 tsp pepper
1 1/2 cups frozen peas & carrots
2 Tbsp butter
1 1/2 cups Panko bread crumbs
1/2 tsp salt
Cut chicken into a bite-size pieces then fry in skillet with onion and garlic until done. Set aside.
Cook rice, according to package directions, so to have 4 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 & can of cream of chicken soup. Mix well, then add veggies, chicken and rice.
Mix Panko & 1/2 tsp salt in a sandwich bag.
Do nothing with 2 T of butter.
* Let cool and pour into gallon freezer bag.
* Freeze up to 3 months
Thaw in fridge overnight.
Pour mixture into a greased 9x13 pan, and be sure oven is preheated to 350 degrees.
In clean bowl, melt 2 T of butter and pour into sandwich bag that has panko mixture. Mix well (shake and use your fingers).
Sprinkle panko mixture over top of casserole.
Bake casserole, uncovered, for 30-40 minutes, until it's bubbly and gold brown.