MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Chicken Casserole
Categories: Poultry, Vegetables, Chilies, Rice, Dairy
Yield: 10 servings

1 md Onion; chopped
1 sm Bell pepper; chopped
2 lg Jalapenos; seeded, chopped
1/4 c Butter; in cubes
21 1/2 oz (2 cans) condensed cream of
- chicken soup; undiluted
12 oz Can evaporated milk
4 c Cooked long grain rice
4 c Diced, cooked chicken
12 oz Shredded Colby-Monterey Jack
- cheese; divided
Sliced green onions; opt

Set oven @ 350ºF/175ºC.

In a large skillet, cook and stir the onion, green
pepper and jalapeno peppers in butter until tender. In a
large bowl, combine soup and milk. Stir in the rice,
chicken, 2 cups cheese and onion mixture.

Transfer to a greased 13" X 9" baking dish. Bake,
uncovered, for 25 minutes. Sprinkle with the remaining
cheese. Bake until heated through and the cheese is
melted, 5-10 minutes longer.

Linda Humphreys, Buchanan, Michigan

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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