Chicken and Rice Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups cooked rice
- 2 cups shredded monterey jack cheese
- 1 1⁄2 cups chopped cooked chicken breasts
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup finely chopped red onion
- 2 eggs, lightly beaten
- 1⁄4 cup finely chopped cilantro
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 tablespoon diced jalapeno
directions
- Preheat oven to 350 degrees.
- Lightly grease 2 quart casserole.
- Combine rice cheese chicken evaporated milk onion eggs cilantro butter and jalapenos in prepared casserole; stir well.
- Bake for 40 to 45 minutes.
- For freeze ahead prepare as above; donot bake.
- Cover freeze for up to 2 months.
- Thaw overnight in fridge.
- Uncover.
- Bake in 350 degree oven for 60 to 70 minutes.
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Reviews
-
This is a wonderful recipe. We LOVE jalapenos. This recipe works great with dairy free substitutes. I substituted Silk regular milk and cornstarch to thicken on the stove for the evaporated milk and 'follow your heart' brand mozzerrella cheese for the mj cheese and used regular chopped onion. It is so good that I always say I'm going to freeze some but I guess I will have to make 4 or more casseroles of it to actually manage it! Thank you for posting this!
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RECIPE SUBMITTED BY
Fluffy
Canada