Ingredients
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos
Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.
