Jalapeno Chicken & Rice Casserole


2 cups cooked rice
2 cups (8 ounces) shredded Monterrey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) Reduced Fat 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 jalapenos

Preheat oven to 350–F. Lightly grease 2-quart casserole.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared casserole; stir well.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.


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