Prep: 15 Mins Cook: 45 Mins
This one-dish meal simmers in the oven with little attention from you so you have more time to spend with your family. Serve with a mixed green salad and a tall glass of iced tea.
This one-dish meal simmers in the oven with little attention from you so you have more time to spend with your family. Serve with a mixed green salad and a tall glass of iced tea.

Chicken & Rice Casserole

Ingredients

  • 1 cup evaporated milk
  • 2 cups cooked rice
  • 2 cups (8 oz.) 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

Directions

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

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

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

FOR FREEZE AHEAD:
PREPARE
as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.


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

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

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

FOR FREEZE AHEAD:
PREPARE
as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.


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