JALAPENO CHICKEN & RICE CASSEROLE

JALAPENO CHICKEN & RICE CASSEROLE 2 cups cooked rice 2 cups (8 ounces) shredded Monterey Jack cheese 1 1/2 cups cooked, chopped chicken breast meat 1 can (12 fluid ounces) Reduced Fat Evaporated Milk 1/2 cup finely chopped red onion 2 large eggs, lightly beaten 1/4 cup finely chopped cilantro 2 tablespoons butter or margarine, melted 1 tablespoon diced jalapeños Salt PREHEAT oven to 350–F. Lightly grease 2-quart casserole. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.