Zesty Chicken and Rice Casserole
This satisfying casserole comes together quickly, and the pepper Jack cheese adds flavor with just a mild kick of heat.
2 cups water
3 MAGGI Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
3 cups cooked, chopped chicken breast meat (about 3 boneless, skinless chicken breast halves)
2 cups (8 ounces) shredded pepper Jack cheese
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
3 tablespoons chopped fresh cilantro
- Preheat oven to 350°F (175°C). Lightly grease 2-quart casserole dish.
- Bring water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed.
- Combine prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well.
- Bake for 40 to 45 minutes or until bubbly and edges are golden.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 740 Calories from Fat: 320 Total Fat: 36 g Saturated Fat: 21 g Cholesterol: 290 mg Sodium: 1370 mg Carbohydrates: 41 g Dietary Fiber: 3 g Sugars: 10 g Protein: 59 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.