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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
Nestlé Carnation Evaporated Milk
12 fluid ounces
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
Instructions
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.
To Freeze Ahead of Time:
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.
Course:
Main Course
Cuisine:
American