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Chicken & Rice Casserole

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Serves
4 servings

Notes, Tips & Suggestions
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 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Courtesy of Nestlé USA, Inc.

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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
  • 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.

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