"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from Coming Home - Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Vinson
Added: Friday, January 20, 2006

Category:
Category:

Ingredients:  
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 ounces) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tbsp. butter or margarine, melted

Directions:
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 casserole dish. Stir well. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min prep with 45 min cooking time
Personal Notes:
Personal Notes:
If you would like to add some "kick" you can add 1 tbsp of diced jalepenos to the casserole mixture.

FOR FREEZE AHEAD METHOD:
Prepare casserole as described above; do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350 F. Bake for 60-70 minutes or until knife inserted in center comes out clean. Season with salt.

 

 

 

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