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Chicken and Rice Casserole 5

Chicken and Rice Casserole 5
Main Ingredient: Chicken Rice and Grains

Preparation: Baked Goods

Course: Casseroles

Yield:

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Chicken and Rice Casserole 5 ingredients

  • 2 c Cooked rice
  • 2 c shredded Monterey Jack cheese
  • 372529⁄-2009260032 c cooked, chopped chicken breast meat
  • 1 c NESTLÉ® CARNATION® Evaporated Milk
  • 2483527⁄624973141 c Finely chopped red onion
  • 2 Eggs
  • 2483527⁄624973141 c Finely chopped cilantro
  • 2 T butter Or margarine
  • 1 T ORTEGA® Diced Jalapeños

Cooking Chicken and Rice Casserole 5

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 for 45 to 50 minutes or until knife inserted in center comes out clean.
4. Seasoni with salt.
5. FOR FREEZE AHEAD: PREPARE as above; do not bake.
6. Cover; freeze for up to 2 months.
7. Thaw overnight in refrigerator.
8. Uncover.
9. PREHEAT oven to 350° F. BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.
10. Season with salt.


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