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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was a recipe from Carnation evaporated milk. I revamped it to make it much lower in fat and calories. I reduced the amount of cheese and omitted the butter that was in the original recipe and changed the number of servings to 6. Ingredients:
2 cups cooked rice |
1 cup monterey jack cheese, shredded |
8 ounces cooked chicken breasts, chopped |
1 (12 ounce) can fat-free evaporated milk |
1/2 cup red onion, finely chopped |
4 ounces egg substitute (or 2 eggs) |
1/4 cup cilantro, finely chopped |
4 ounces green chilies, drained |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease a 2-quart casserole.
3. Combine all ingredients and stir well.
4. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
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