Mexican Chicken Bake

A cozy comforting home-cooked meal doesn’t have to take hours to make. This recipe is 30 years old and it takes only about 30 minutes to make.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 1  medium onion, chopped
• 1  small green pepper, chopped
• 2  large  jalapeno peppers, seeded and chopped
• 1⁄4 cup butter or 1⁄4 cup margarine
• 2 (10 3/4ounce) cans  condensed cream of chicken soup, undiluted
• 1 (12 ounce) can evaporated milk
• 4  cups cooked long-grain rice
• 3 -4  cups  cubed  cooked chicken
• 3  cups colby-monterey jack cheese, divided

Directions

1. 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.
2. 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.
3. Country Woman.