Chicken and Rice Casserole

Ingredients

• 2 cups cooked rice
• 2 cups shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast
• 1 can (12oz) Evaporated Milk
• 1/2 cup finely chopped onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter melted
• 1 tablespoon diced jalapeños
• Salt

Preparation 

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.






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