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Jalapeño Chicken & Rice Casserole
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A picture of Jalapeño Chicken & Rice Casserole.

Jalapeño Chicken & Rice Casserole

Ryan Guthrie
Ryan Guthrie @cook_3767652
Baltimore, Maryland

Jalapeño Chicken & Rice Casserole

Ryan Guthrie
Ryan Guthrie @cook_3767652
Baltimore, Maryland
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Ingredients

  • 2 cupCooked rice
  • 2 cupShredded Monterey Jack cheese (8 ounces)
  • 1 1/2 cupCooked, chopped chicken breast meat
  • 1 canReduced fat evaporated milk (12 fluid ounces)
  • 1/2 cupFinely chopped red onion
  • 2 largeEggs, lightly beaten
  • 1/4 cupFinely chopped cilantro
  • 2 tbspButter or margarine, melted
  • 1 tbspDiced jalapeños
  • 1Salt
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Steps

  1. 1

    Preheat oven to 350°

  2. 2

    Lightly grease 2-quart casserole dish

  3. 3

    Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter, and jalapeños I prepared casserole

  4. 4

    Stir well

  5. 5

    Bake 45 to 50 minutes or until knife inverted in center comes out clean.

  6. 6

    Season with salt.

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Ryan Guthrie
Ryan Guthrie @cook_3767652
on December 31, 2013 16:09
Baltimore, Maryland

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Keywords

Rice Casserole Jalapeño Red Onion Chicken Breast Cilantro Egg Butter Meat Cheese

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