Description
A recipe for Chicken and Rice Casserole

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. Season with salt.

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.

Nutrition
Nutrition Information per Serving: 630 calories; 300 calories from fat; 33g total fat; 20g saturated fat; 245mg cholesterol; 500mg sodium; 38g carbohydrate; <1g fiber; 10g sugars; 41g protein

Serves
Makes 4 servings

Variations
no information available