Chicken Taco Bake

2 cups cooked rice
2 cups cooked shredded turkey or chicken
1 can tomato sauce
1 envelope taco seasoning
1 can refried beans
1 cup grated cheese (reserve in it’s own baggie)

In a 1 gallon freezer bag, place the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Add mix to the bag. Freeze.

After thawing, place rice and chicken mixture into a 9 x 13 pan. "Frost" with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly.

Side note: This is just my way of freezing this casserole. I figure that to save space I can leave the refried beans on a shelf just as well as in my freezer! ;) You can prepare the whole casserole in a dish, cover and freeze so all you have to do is thaw and pop into the oven. If you plan on doing this, make sure to purchase the disposable baking pans. Fewer dishes to wash, and you can continue to use your regular casserole dishes for other meals.