Chicken and Rice Jalapeno Casserole

2 cups cooked rice (I made extra the night before)

2 cups Monterey Jack Cheese, shredded (I used Pepper Jack to add more spice)

2 cups cooked chicken (I used a deli chicken)

1 can (12 oz) Low-fat canned Evaporated Milk

½ cup finely diced red onion (I had some leftover from Halloween chili toppings)

2 eggs

¼ cup fresh cilantro, chopped (I had this from my CSA box last week, also a chili topping)

2 Tbsp. butter, melted

1 diced jalapeno, seeds and membranes removed and discarded (from my CSA box)

(may substitute a small can of jalapenos or green chilies)

Salt to taste, (although the deli chicken has a lot of flavor)

Pre-Heat oven to 350*.  Spray a 2 quart casserole dish with cooking spray.  Combine all ingredients either directly in the casserole dish (or in a larger bowl to make mixing it all together easier0.  Stir well and bake, uncovered for 45 minutes or until a knife inserted in the center comes out clean.

Toss a salad and eat.  Yum!