Southwest Chicken & Rice Casserole

Name: Southwest Chicken & Rice Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
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

(12)

Recipe by Pam-I-Am

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!

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READY IN: 1hr 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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

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