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Chicken and Rice
Preparation - 15 min | Cooking - 45 min | Yields - 4
Ingredients:
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fl. oz.) 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 ORTEGA Diced Jalapeņos
Directions:
PREHEAT oven to 350° F. Lightly grease 2-quart casserole.
COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeņos in prepared casserole; stir well.
BAKE for 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 for 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.
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