Cheesy Chicken and Rice Casserole
Chicken and rice, smothered in melted cheese makes for tasty dinner or brunch fare.
| 3 cups | cooked U.S. rice, cooled | 750 mL |
| 1-1/2 cups | cooked cubed chicken or turkey | 375 mL |
| 3/4 cup | finely diced fresh tomatoes | 175 mL |
| 1/4 cup | finely diced green pepper | 60 mL |
| 1/4 cup | sliced green onion | 60 mL |
| 2 tbsp | chopped fresh basil (or 1 tsp/5 mL dried) | 30 mL |
| 1/2 tsp | seasoned salt | 2 mL |
| 1/8 tsp | cayenne pepper | 0.5 mL |
| 4 | eggs, beaten | 4 |
| 1/2 cup | milk | 125 mL |
| 3/4 cup | shredded Cheddar cheese | 175 mL |
| 3/4 cup | shredded Mozzarella cheese | 175 mL |
In large bowl, combine rice, chicken, tomatoes, green pepper, onions, basil, salt, cayenne pepper, eggs and milk. Spread into greased 13 x 9-inch (33 x 23 cm) baking pan. Top with cheeses. Bake in 350ã F (180°C) oven for 20 to 25 minutes or until knife inserted near centre comes out clean. To serve, cut into 8 squares.
Makes 8 servings.
Source www.riceinfo.com

*Check seasoned salt for gluten.




