JALAPENO CHICKEN & RICE CASSEROLE

Photo by Debbie H.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 2

    cups cooked rice

  • 2

    cups (8 ounces) shredded Monterey Jack cheese

  • 1 1/2

    cups cooked, chopped chicken breast meat

  • 1

    can (12 fluid ounces) Reduced Fat 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

  • Salt

Directions

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

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