Mexican Chicken Bake
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 large jalapeno peppers, seeded and chopped
- 59.14 ml butter or 59.14 ml margarine
- 2 (609.51 g) can condensed cream of chicken soup, undiluted
- 340.19 g can evaporated milk
- 946.36 ml cooked long-grain rice
- 709.77-946.36 ml cubed cooked chicken
- 709.77 ml colby-monterey jack cheese, divided
directions
- In a skillet, sauté onion, green pepper and jalapeno peppers in butter until tender. In a bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
- Transfer to a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350°F for 25 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted. Yield: 8-10 servings.
- Country Woman.
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RECIPE SUBMITTED BY
Olha7397
Canada