Chicken and Rice Casserole
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Loading ...Ingredients
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast
- 1 can (12 fluid ounces) 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 jalapenos (optional)
Directions
Preheat oven to 350°. Lightly grease 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared casserole dish; stir well. Bake 45 to 50 minutes or until knife inserted in center comes out clean. To freeze ahead: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake 60 to 70 minutes or until knife inserted in center comes out clean.
Posted in Casseroles
