Chicken & Rice Casserole

By carvalhohm

Ingredients

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

Preparation

Step 1

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

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

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

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.