Southwest Chicken & Rice Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete! Ingredients:
2 cups cooked rice |
2 boneless skinless chicken breasts, chopped (medium size) |
1 cup monterey jack cheese, shredded |
1 cup evaporated milk |
1 1/2 tablespoons red onions, finely chopped |
2 large eggs, lightly beaten |
1/4 cup cilantro, finely chopped |
1 teaspoon cumin |
1/2 teaspoon salt |
2 tablespoons jalapenos, seeded and diced |
Directions:
1. Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
2. Prepare rice as directed to make 2 cups of cooked rice.
3. Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
4. Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
5. Bake for 40 minutes. Cut into squares and serve.
|
|