Prep: 5 Mins Cook: 45 Mins
Enliven your next chicken and rice casserole dish with zesty jalapeños and shredded Monterey Jack cheese. Your family will ask for more! Serve with salsa and a fresh vegetable platter on the side and lots of icy lemonade.

Chicken and Rice Casserole


  • 1 can (12 fl. oz) evaporated milk
  • 2 cups cooked rice
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cup cooked, chopped chicken breast meat
  • 1/2 cup finely chopped red onion
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped cilantro
  • 2 tbls. butter or margarine, melted
  • 1 tablespoon ORTEGA Diced Jalape


PREHEAT oven to 350°F. Lightly grease 2-quart casserole.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter, jalape
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