Jalapeño Chicken & Rice Casserole

2 cups cooked rice

2 cups (8 ounces) shredded Monterey Jack cheese

1 ½ cups cooked, chopped chicken breast meat

1 can (12 fluid ounces) Reduced Fat Evaporated Milk

½ cup finely chopped red onion

2 large eggs, lightly beaten

¼ cup finely chopped cilantro

2 tablespoons butter or margarine, melted

1 tablespoon diced jalapeños

Salt

PREHEAT oven to 350-F. Lightly grease 2-quart casserole.

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.

BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

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