Chicken & Rice Casserole

Print Friendly, PDF & Email
Chicken & Rice Casserole

Chicken & Rice Casserole

Chicken & Rice Casserole


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) Nestlé Carnation 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



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.

Leave a comment