Chicken and Rice Casserole Recipe

This chicken and rice casserole recipe will add a little more “fiesta” to your holidays.


| January/February 2012


Chicken, rice, jalapeños and cheese team up in this casserole to create a warm, creamy meal – with a just a bit of a kick.

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And a nice thing about this chicken rice cheese casserole is that it can be prepared in advance and placed in the freezer for up to two months.

Chicken and Rice Casserole Recipe

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast
1 can (12 ounces) 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 diced jalapeños

Heat oven to 350°F. Lightly grease 2-quart casserole dish, or spray with nonstick cooking spray.

In prepared dish, combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños. Stir well to blend.






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