Chicken and Rice Casserole

• 2 cups cooked rice
• 2 cups shredded mozzarella cheese
• 2 cups cooked chicken breasts, chopped
• 1 (12 ounce) can evaporated milk
• 23 cup finely chopped onion
• 2 large eggs, lightly beaten
• 1 teaspoon ranch dressing
• 12 teaspoon garlic powder
• salt and pepper
• 2 tablespoons butter, melted

1. Lightly grease 2 quart casserole.
2. Combine rice, cheese, chicken, evaporated milk, onion, eggs, ranch dressing, seasonings, and butter.
3. Stir well.
4. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.
5. Freeze Ahead:.
6. Prepare as above, do not bake.
7. Cover, freeze for up to 2 months.
8. Thaw overnight in refrigerator.
9. Uncover.
10. Preheat oven to 350 degrees.
11. Bake for 60-70 minutes or until knife inserted in center comes out clean.

rice, mozzarella cheese, chicken breasts, milk, onion, eggs, ranch dressing, garlic, salt, butter

Taken from www.food.com/recipe/chicken-and-rice-casserole-454201 (may not work)