Tuesday, April 6, 2010

Chicken And Rice Casserole

Chicken And Rice Casserole
Serves 4

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked chopped chicken breast meat
1 can (12 fl ounce) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 tablespoons diced jalapenos

Preheat oven to 350F. Lightly grease 4 quart casserole.
Combine rice, cheese, chicken, milk, onion, eggs, cilantro, butter, and jalapenos in prepared casserole; stir well.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

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