JALAPENO CHICKEN & RICE CASSEROLE

JALAPENO CHICKEN & RICE CASSEROLE

Ingredients

2 cups cooked rice
2 cups (8 ounces) shredded Monterey 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 jalapeños 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 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.