Ingredients;2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
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
Directions:
PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.
COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, and butter in prepared dish; stir well.
BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.
For Freeze Ahead:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
PREHEAT oven to 350° F.
BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.
