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Cheesy Chicken and Rice Casserole
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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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