Recipe

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• 2 cups cooked rice
• 2 cups shredded monterey jack cheese
• 1 1/2 cups chopped cooked chicken breasts
• 1 (12 oz) can evaporated milk
• 1/2 cup finely chopped red onion
• 2 eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tbsp butter or 2 tbsp margarine, melted
• 1 tbsp diced jalapeno

• 1 Preheat oven to 350 degrees.
• 2 Lightly grease 2 quart casserole.
• 3 Combine rice cheese chicken evaporated milk onion eggs cilantro butter and jalapenos in prepared casserole; stir well.
• 4 Bake for 40 to 45 minutes.
• 5 For freeze ahead prepare as above; donot bake.
• 6 Cover freeze for up to 2 months.
• 7 Thaw overnight in fridge.
• 8 Uncover.
• 9 Bake in 350 degree oven for 60 to 70 minutes.