Preheat the oven to 350°F (175°C).

In a large bowl, combine cooked chicken, rice, chicken broth, mixed vegetables, cream of chicken soup, garlic powder, and onion powder.

Transfer the mixture to a greased baking dish and top with shredded cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly.

Let cool, then portion into freezer bags and freeze.

In a large pot, brown the beef chuck over medium-high heat.

Add onions and cook until translucent.

Stir in carrots, potatoes, beef broth, tomato paste, thyme, and bay leaf.

Bring to a boil, then reduce heat and simmer for 1 hour until beef is tender.

Let cool, then portion into freezer bags and freeze.