Jalapeno Chicken & Rice Casserole

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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) Reduced Fat 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

Step 1

EHEAT 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.