Chicken and Rice Casserole
Nutrition Information per Serving:
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Calories:
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420
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Total Fat:
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22g
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Cholesterol:
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165mg
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Protein:
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28g
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Carbohydrates:
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25g
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Sodium:
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340mg
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Serves
Makes 6 servings
Notes, Tips & Suggestions
To Freeze Ahead:
PREPARE as above; do not bake. Cover; freeze 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.
Ingredients
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast
- 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)
Preparation
- 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 casserole dish; stir well.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean.
- To Freeze Ahead:
- PREPARE as above; do not bake. Cover; freeze 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.
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