Chicken and Rice Casserole

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2 cups cooked rice

2 cups shredded Monterey Jack cheese

1� cups cooked, chopped chicken breast

1 can Evaporated Milk (12 fl oz)

� cup finely chopped red onion

2 large eggs, lightly beaten

� cup finely chopped cilantro

2 tbsp butter or margarine melted

1 tbsp diced Jalapenos

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Preheat oven to 350� F. Lightly grease 2-quart casserole

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalape�os in prepared casserole; stir well.

Bake for 45-50 mins or until knife inserted in center comes out clean. Season with salt.

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