In by noon or your money back!

CHICKEN & RICE CASSEROLE

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.

CHICKEN & RICE CASSEROLE

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

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: