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.

Recipe 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 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

Cooking Directions:

1. Preheat oven to 350°F (175°C). Lightly grease 2-quart casserole dish.
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.
3. Combine prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well.
4. 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.