Chicken and Rice Casserole

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 60 Minutes

Servings: 4

This casserole can be frozen for up to 2 months. You can substitute red peppers for jalapenos.

Ingredients:

2 cups cooked rice

2 cups shredded monterey jack cheese

1 1/2 cups chopped cooked chicken breasts

1 (12 ounce) can evaporated milk

1/2 cup finely chopped red onion

2 eggs, lightly beaten

1/4 cup finely chopped cilantro

2 tablespoons butter or 2 tablespoons margarine, melted

1 tablespoon diced jalapeno

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease 2 quart casserole.
3. Combine rice cheese chicken evaporated milk onion eggs cilantro butter and jalapenos in prepared casserole; stir well.
4. Bake for 40 to 45 minutes.
5. For freeze ahead prepare as above; donot bake.
6. Cover freeze for up to 2 months.
7. Thaw overnight in fridge.
8. Uncover.
9. Bake in 350 degree oven for 60 to 70 minutes.

By RecipeOfHealth.com