Home Living Food & Recipes Jalapeño chicken and rice casserole || Polly the Food Snob

Jalapeño chicken and rice casserole || Polly the Food Snob

-


Ingredients
2 cups cooked rice (I use jasmine)
2 cups shredded sharp cheddar or Monterrey Jack cheese
1 1/2-2 cups cooked or smoked chicken breast, chopped
1 (12 oz) can evaporated milk
1 bunch chopped green onions
2 large eggs, lightly beaten
1 bunch chopped cilantro
2 TB melted butter
1-2 TB diced pickles jalapenos (Or 7 oz can of diced green chilies if mild taste is preferable)
1/2 to 1 tsp salt

Preheat oven to 350 degrees.
Lightly grease 2 quart casserole dish.
Combine all ingredients, put into casserole dish.
Bake 45-50 minutes or until knife inserted into center comes out clean.
Serve with sour cream, extra peppers, salsa, diced avocados, and a tossed side salad.

I got this recipe from one of my daughters-in-law several years ago and tweaked it a bit for our own personal tastes. It’s an easy dish to prepare, makes a great meal to take to someone In need, and is also just as yummy for leftovers. I had some smoked chicken already prepared and in the freezer and used it for this photo, and it was delicious. For easiest prep, next time our bake some chicken, add in an extra breast or two, let cool, dice and freeze. The rest is about as easy as it gets. Enjoy!

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-

-Advertisement-