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

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Recipe by Pam-I-Am

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Southwest Chicken & Rice Casserole created 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!

Ready In:: 1hr 10mins
Serves:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@Pam-I-Am

Contributor

@Pam-I-Am

Contributor

"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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review by Lucky in Bayview

2/27/2013

This was so much better than I had expected. I'm so used to casseroles containing rice to either be dry or have that "canned soup" texture and taste. This was creamy, light and moist.I did make a couple changes based on what I had on hand. I used leftover bbq shredded chicken, sharp cheddar cheese, 1 cup of milk with 2T of Greek yogurt added, 4 large green onions, and added some chili powder and oregano. I loved everything about it and look forward to making it again with other add-ins. Thanks for posting the recipe and sharing this technique for making a great rice casserole.

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review by jane49423

2/5/2011

Good and I used the leftovers in quesidillas.

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review by jnpj7468

7/21/2010

This is such a delicious and different casserole! I loved how it wasn't like any other casserole I have ever had. It comes out spicy, creamy, and cheesy! We ate it all up fast. Thanks!

2

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review by nemokitty

4/9/2010

Boy, was this good! I had to use the dried cilantro, canned diced jalapenos and added pinto beans and it was delicious. I also used brown rice to make it a little healthier. It makes alot for 2 people so we'll be eating the leftovers this weekend and freezing some. I'm gonna add salsa to the top like Amanda's Pantry! review suggested.

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review by Amandas Pantry

8/28/2009

I halved the recipe and saved a serving to take to work. It was yummy with just enough zing to make it interesting! I topped it with some salsa and we were good to go!

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