Description
A recipe for Chicken & Rice Casserole

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

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

BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

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.

Nutrition
no information available

Serves
4 servings

Variations
no information available