2 cups cooked rice

2 cups (8 ounces) shredded Monterey Jack cheese

1 1/2 cups cooked, chopped chicken breast

1 can (12 fluid ounces) evaporated milk

1/2 cup finely chopped red onion

2 large eggs, lightly beaten

1/4 cup finely chopped cilantro

2 tablespoons butter or margarine, melted

1 tablespoon diced jalapenos (optional)

Preheat oven to 350°. Lightly grease 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared casserole dish; stir well. Bake 45 to 50 minutes or until knife inserted in center comes out clean. To freeze ahead: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake 60 to 70 minutes or until knife inserted in center comes out clean.

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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