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Monday, September 24, 2012

Cheesy Chicken and Rice

1 1/2 C. rice, uncooked
2 10.75 oz cans cream of chicken soup
1 C. evaporated milk
1 C. Monterey Jack cheese, shredded
1 dash pepper
2 lbs boneless skinless chicken breast
1 tsp. rotisserie chicken seasoning

Cook rice according to package directions.  Mix soup, milk, cheese, rice and pepper.  Place in a greased foil baking pan. Top with chicken pieces.  Sprinkle with rotisserie chicken seasoning.  Cover with extra heavy foil. Label and freeze.

To serve:  Thaw. Bake covered, 40 minutes of 350 degrees. Uncover, bake 20 minutes. Stir

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