Monterey Chicken And Rice Quiche
|Skinless boneless chicken tenderloins||4 , cut into 1 inch pieces|
|Water||1 3⁄4 Cup (28 tbs)|
|Chicken and broccoli rice||6 Ounce (1 box, UNCLE BEN'S Brand Dishes)|
|Frozen mixed vegetables||1 Cup (16 tbs)|
|Frozen 9 inch deep dish pie crust||1 (ready to use)|
|Milk||1⁄2 Cup (8 tbs)|
|Monterey jack cheese||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 400°F.
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.
11 Serve as desired.