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    Chicken & Rice Casserole


    Source of Recipe


    vbb

    List of Ingredients




    Preparation - 15 min | Cooking - 45 min | Yields - 4

    Ingredients:

    2 cups cooked rice
    2 cups (8 oz.) shredded Monterey Jack cheese
    1 1/2 cups cooked, chopped chicken breast meat
    1 can (12 fl. oz.) CARNATION Evaporated Milk
    1/2 cup finely chopped red onion
    2 large eggs, lightly beaten
    1/4 cup finely chopped cilantro
    2 tablespoons butter or margarine, melted
    1 tablespoon diced jalapeños


    Recipe



    PREHEAT oven to 350° F. Lightly grease 2-quart casserole.

    COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.

    BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

    FOR FREEZE AHEAD:
    PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

    PREHEAT oven to 350° F.

    BAKE for 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

 

 

 


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