Chicken and Rice Casserole
Author: Peggy Chaney
Recipe type: Casserole
Serves: 8
- 2 cups cooked rice
- 2 cups (8 oz.)shredded Monterey Jack cheese
- 1& ½ cups cooked chopped chicken breast meat
- 1 can (12 oz.) canned milk
- ½ cup finely chopped red onion
- 2 large eggs, lightly beaten
- ¼ cup finely chopped cilantro
- 2 Tbsp. butter or margarine, melted 1 Tbsp. diced jalapenos
- Combine rice, cheese, chicken, evaporated milk, onions, eggs, cilantro, butter and jalapenos in prepared casserole dish.
- Stir well.
- Bake for 40 t0 50 minutes or until knife inserted in center comes out clean.
- Season with salt.
Recipe by Mama Peggy at https://www.mamapeggy.com/chicken-and-rice-casserole/
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