2 cups cooked rice
2 cups shredded Monterey Jack cheese
2 cups cooked, shredded chicken breast meat
1 cup chicken broth
12 ounces (one can) evaporated milk
2 large eggs, lightly beaten
1 Tablespoon onion powder
2 Tablespoons dried basil
1/2 teaspoon salt
2 Tablespoons melted butter
1 Tablespoon finely diced jalapeños
1. Preheat oven to 375°F. Lightly grease a 2 quart casserole dish.
2. Combine the rice, cheese, chicken, chicken broth, evaporated milk, onion powder, eggs, basil, butter and jalapeños in prepared casserole dish.
3. Stir well to evenly distribute all ingredients.
4. Bake, uncovered, for 30 minutes or until thickened. Makes 6 servings.