Chicken and Rice Casserole

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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)

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.

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