#943 - Chicken and Rice Casserole

(by Shirley McNevich)

2 cups cooked Carolina River rice (use 1 tsp. salt with rice when cooking)
2 cups shredded Monterey Jack cheese
1 1/2 cups cooked chicken breast (cut into bite sized pieces)
1 - 12oz. can Carnation evaporated milk
1/2 cup chopped onions
2 eggs (slightly beaten)
1/2 tsp. pepper
1/4 cup chopped parsley
2 TBSP butter (melted)

Cook the rice according to package directions. Cook chicken breast and cut into bite sized pieces. In a small bowl add the eggs and beat them--add the pepper to the eggs and mix well. In a large bowl add cooked rice, shredded cheese, chicken pieces, evaporated milk, chopped onions, beaten eggs/pepper, parsley and melted butter--stir to mix. Pour all ingredients into a greased 2 qt. casserole dish. Bake uncovered at 350 degrees for 45-50 minutes or until inserted knife comes out clean.