Ingredients:
1 can evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups Colby-Monterey Jack cheese, divided
1 medium onion, finely chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped finely
1/4 cup butter
2 cans condensed cream of chicken soup, (do not dilute)
How to make:
Take a large skillet, saute the onion, green pepper and jalapeno peppers in butter until it becomes tender. In a large bowl, combine milk and soup and stir well the rice, chicken, 2 cups cheese and onion mixture.
Take a greased 13 inches x 9 inches of baking dish and transfer the cooked ingredients to it. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Again bake it for 5-10 minutes or until the cheese gets melted. Yummy, Mexican chicken bake is ready to eat.
1 can evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups Colby-Monterey Jack cheese, divided
1 medium onion, finely chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped finely
1/4 cup butter
2 cans condensed cream of chicken soup, (do not dilute)
How to make:
Take a large skillet, saute the onion, green pepper and jalapeno peppers in butter until it becomes tender. In a large bowl, combine milk and soup and stir well the rice, chicken, 2 cups cheese and onion mixture.
Take a greased 13 inches x 9 inches of baking dish and transfer the cooked ingredients to it. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Again bake it for 5-10 minutes or until the cheese gets melted. Yummy, Mexican chicken bake is ready to eat.
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