Chicken and Rice Casserole

• 2 cups cooked rice
• 2 cups shredded monterey jack cheese
• 1 12 cups chopped cooked chicken breasts
• 1 (12 ounce) can evaporated milk
• 12 cup finely chopped red onion
• 2 eggs, lightly beaten
• 14 cup finely chopped cilantro
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 tablespoon diced jalapeno

1. Preheat oven to 350 degrees.
2. Lightly grease 2 quart casserole.
3. Combine rice cheese chicken evaporated milk onion eggs cilantro butter and jalapenos in prepared casserole; stir well.
4. Bake for 40 to 45 minutes.
5. For freeze ahead prepare as above; donot bake.
6. Cover freeze for up to 2 months.
7. Thaw overnight in fridge.
8. Uncover.
9. Bake in 350 degree oven for 60 to 70 minutes.

rice, shredded monterey jack cheese, chicken breasts, milk, red onion, eggs, cilantro, butter, jalapeno

Taken from www.food.com/recipe/chicken-and-rice-casserole-53691 (may not work)