Name: Mexican Chicken and Rice Casserole
Cook time: 50 min
Ingredients: 2 cup cooked rice; 2 cup Monterey Jack cheese, shredded; 1 1/2 cup cooked chopped chicken; 1 can evaporated milk; 1/2 cup red onion, chopped; 2 eggs, beaten; 1/4 cup cilantro, chopped; 2 tablespoon butter; 1 tablespoon jalapenos, chopped

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole is a dish I make weekly. Made with fresh cilantro and jalapenos, this great casserole is wonderfully flavored and has a little bit of a kick. Heat up some tortillas and salsa for a real fiesta.

Cooking Time50 min

Cooking MethodCasserole

Ingredients

2 cups cooked rice
2 cups Monterey Jack cheese, shredded
1 1/2 cup cooked chopped chicken
1 can evaporated milk
1/2 cup red onion, chopped
2 eggs, beaten
1/4 cup cilantro, chopped
2 tablespoons butter
1 tablespoon jalapenos, chopped

Instructions

Preheat oven to 350 degrees F.
Lightly grease a 2 qt casserole dish. Combine rice, cheese, chicken, milk, onion, eggs, cilantro, butter and japapenos in dish, stir well. Bake 45 to 50 minutes or until knife inserted in center comes out clean.