Southwest Chicken & Rice Casserole

A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete!

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  cups cooked rice
• 2  boneless skinless chicken breasts, chopped (medium size)
• 1  cup monterey jack cheese, shredded
• 1  cup evaporated milk
• 1 1⁄2 tablespoons red onions, finely chopped
• 2  large eggs, lightly beaten
• 1⁄4 cup cilantro, finely chopped
• 1  teaspoon cumin
• 1⁄2 teaspoon salt
• 2  tablespoons  jalapenos, seeded and diced

Directions

1. Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
2. Prepare rice as directed to make 2 cups of cooked rice.
3. Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
4. Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
5. Bake for 40 minutes. Cut into squares and serve.