Chicken, rice, jalapeños and cheese team up in this casserole to create a warm, creamy meal – with a just a bit of a kick.
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.
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.
Bake for 45 to 50 minutes, or until knife inserted in center comes out clean.
NOTE: To make ahead, prepare spicy chicken and rice casserole as directed; do not bake. Cover and freeze up to 2 months. Thaw overnight in refrigerator. Uncover. Heat oven to 350°F. Bake for 60 to 70 minutes.
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