Welcome to Freezer Food Friday!
Today I have a recipe for Chicken & Rice that can be prepared ahead and frozen for later use ( make sure you see the prepare ahead instructions ). Please share a recipe on your blog ( or here in the comments if you do not blog ) and link it on Mr. Linky below.
Prep: 15 minutes
Cooking time: 45 minutes
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) 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.
Recipe from: Nestlé