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CHICKEN & RICE CASSEROLE

Welcome to Freezer Food Friday!

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CHICKEN & RICE CASSEROLE

Prep: 15 minutes
Cooking time: 45 minutes
Servings: 6

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
11/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) 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 (optional)

Preheat oven to 350 degrees. Lightly grease 2-quart casserole dish.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean.

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

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Comments on: "CHICKEN & RICE CASSEROLE" (1)

  1. This looks good! It’s different the other freezer recipes I have – I’ll be trying it. Thanks!

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