Monterey Chicken and Rice Quiche Recipe
Ingredients
| Boneless, skinless chicken tenderloins - 4 , cut into 1 -inch pieces | ||
| Water | 1 3/4 Cup (16 tbs) | |
| UNCLE BEN'S Brand Chicken & Broccoli Rice Dishes - 1 box | ||
| Frozen mixed vegetables | 1 Cup (16 tbs) | |
| Deep dish ready-to-use frozen pie crust - 1 (9-inch) | ||
| Eggs | 3 | |
| Milk | 1/2 Cup (16 tbs) | |
| Monterey jack cheese | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 400°F.
MAKING
2 In a large skillet, combine chicken, water, rice, contents of seasoning packet and frozen vegetables.
3 Bring to a boil.
4 Cover; and lower the heat.
5 Simmer for about 10 minutes.
6 Spoon the mixture into pie crust.
7 In a small bowl, beat eggs and milk together.
8 Pour over the rice mixture in the pie crust.
9 Scatter cheese on top.
10 Bake for 30 to 35 minutes or until knife inserted in center comes out clean.
SERVING
11 Serve as desired.
1 Preheat the oven to 400°F.
MAKING
2 In a large skillet, combine chicken, water, rice, contents of seasoning packet and frozen vegetables.
3 Bring to a boil.
4 Cover; and lower the heat.
5 Simmer for about 10 minutes.
6 Spoon the mixture into pie crust.
7 In a small bowl, beat eggs and milk together.
8 Pour over the rice mixture in the pie crust.
9 Scatter cheese on top.
10 Bake for 30 to 35 minutes or until knife inserted in center comes out clean.
SERVING
11 Serve as desired.
Chef
