CHICKEN & RICE CASSEROLE

• PREP TIME
  15 MINUTES
• COOKING TIME
  45 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  6 
  SERVINGS

INGREDIENTS

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) NESTLÉ CARNATION 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 jalapeños (optional)

INSTRUCTIONS

PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish. 

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well. 

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. 

FOR 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 for 60 to 70 minutes or until knife inserted in center comes out clean.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.