Mexican Chicken Bake

• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 large jalapeno peppers, seeded and chopped
• 14 cup butter or 14 cup margarine
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (12 ounce) can evaporated milk
• 4 cups cooked long-grain rice
• 3 -4 cups cubed cooked chicken
• 3 cups colby-monterey jack cheese, divided

1. In a skillet, saute onion, green pepper and jalapeno peppers in butter until tender.
2. In a bowl, combine soup and milk.
3. Stir in the rice, chicken, 2 cups cheese and onion mixture.
4. Transfer to a greased 13 x 9 x 2 inch baking dish.
5. Bake, uncovered, at 350F for 25 minutes.
6. Sprinkle with remaining cheese.
7. Bake 5-10 minutes longer or until heated through and the cheese is melted.
8. Yield: 8-10 servings.
9. Country Woman.

onion, green pepper, jalapeno peppers, butter, condensed cream, milk, rice, colbymonterey

Taken from www.food.com/recipe/mexican-chicken-bake-139078 (may not work)