COPYCAT STOUFFERS GRANDMA'S CHICKEN & RICE CASSEROLE

• 6 cups cooked converted rice (like Uncle Ben's)
• 6 cups of cooked chicken breasts
• 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
• 
  
• Cooking Directions:

1. Cook rice, according to package directions, so to have 6 cups when done. Be sure to use converted rice, it works better.
2. In a large dutch oven, melt 4 Tbsp butter and wisk in 4 Tbsp flour. Mix for one minute.
3. 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.
4. 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.
5. Melt 2 T butter and mix with breadcrumbs & 1/2 tsp salt in a sandwich bag.
6. Sprinkle breadcrumbs over casserole dishes. 

Freezing Directions:

* Cover casseroles with saran wrap and foil. Label  & freeze up to 3 months

Reheating Directions:

1. Thaw in fridge overnight.
2. Bake casserole, uncovered, for 40-50 minutes, until it's bubbly and gold brown.

* Makes 2 casseroles that serve 6-8 people.