Mexican Chicken Bake

• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 large jalapeno peppers, seeded and chopped
• 1/4 cup butter, cubed
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 can (12 ounces) evaporated milk
• 4 cups cooked long grain rice
• 3 to 4 cups cubed cooked chicken
• 3 cups (12 ounces) Colby-Monterey Jack cheese, divided

1. In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350u0b0 for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

onion, green pepper, jalapeno peppers, butter, condensed cream, milk, long grain rice, chicken, colbymonterey jack cheese

Taken from www.tasteofhome.com/recipes/mexican-chicken-bake/ (may not work)