KEY INGREDIENTS
INGREDIENTS
- ●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 Monterey Jack cheese with jalapeños
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1/2 cup finely chopped red onion
- ●2 large eggs, lightly beaten
- ●3 tablespoons chopped fresh cilantro
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease 2-quart casserole dish.
Step 2
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.
Step 3
Combine prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well.
Step 4
Bake for 40 to 45 minutes or until bubbly and edges are golden.
