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- Terri McK
- 3 cups (700 ml) cooked rice, cooled
- 1-1/2 cups (350 ml) cubed cooked chicken or turkey
- 3/4 cup (175 ml) diced tomatoes
- 1/4 cup (60 ml) diced green pepper
- 1/4 cup (60 ml) diced green onion
- 2 tbsp (30 ml) fresh basil or 1 tsp (5 ml) dried
- 1/2 tsp (2 ml) seasoned salt
- 1/8 tsp (1 ml) cayenne pepper
- 4 eggs, lightly beaten
- 1/2 cup (125 ml) milk
- 3/4 cup (175 ml) shredded sharp cheddar cheese
- 3/4 cup (175 ml) shredded mozerella cheese
- In large bowl, combine rice, chicken, tomatoes, pepper, onions, basil, salt, cayenne, eggs and milk.
- Spread into 13 x 9 inch baking dish, top with cheese.
- Bake in 350 degree (175 C.) oven 25 minutes or until knife inserted in center comes out clean.
- Cut into 8 squares.
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