CHICKEN & RICE CASSEROLE II
2 cups cooked rice
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 oz.) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tbsp. butter or margarine, melted
1  tbsp. diced jalapenos (4 oz.)
Preheat oven to 350.  Lightly grease 2-qt. casserole.  Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared casserole, stir well.  Bake for 45-50 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.  Bake for 60-70 minutes or until knife inserted in center comes out clean.  Season with salt.
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