Mexican Chicken Bake

Name: Mexican Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 1 small green pepper, chopped; 2 large jalapeno peppers, seeded and chopped; 1/4 cup butter, cubed; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 can (12 ounces) evaporated milk; 4 cups cooked long grain rice; 3 to 4 cups cubed cooked chicken; 3 cups (12 ounces) Colby-Monterey Jack cheese, divided; Sliced green onions, optional

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 10 servings.

I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided
Sliced green onions, optional

Directions

1. Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

Nutrition Facts

1 cup: 401 calories, 21g fat (13g saturated fat), 93mg cholesterol, 551mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 24g protein.

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