Cilantro Chili Chicken and Rice

We have been trying to eat healthy in the new year. This is a delicious recipe that 

does not use the staple canned cream of mushroom soup and uses brown rice instead of white.

• 2 cups cooked  brown rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 1 can diced green chilies
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 4 tablespoon diced jalapeños (to taste)
• Salt

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE all ingredients and pour into prepared casserole; stir well.
3. BAKE 45 to 50 minutes. Season with salt.

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