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Easy Chicken & Rice Casserole

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Easy Chicken & Rice Casserole
This image courtesy of www.bgfoods.com

Chicken casserole recipes are always family favorites. Easy Chicken & Rice Casserole is jam packed with chicken, cheese, and rice, and has a bit a kick. You can even make it the night before and toss it in the oven the next day to save time. It's that easy.

Ingredients
  • 1 cup evaporated milk
  • 2 cups cooked rice
  • 2 cups Monterey Jack cheese, shredded
  • 1 1/2 cups cooked, chopped chicken breast meat
  • 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 Ortega diced jalapenos
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease 2-quart casserole
  2. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
  3. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
Notes

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 degrees F.

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

 

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