Mexican Rice with Chicken

This is a great large group meal. It doubles easily and freezes great. Don’t expect a tomato-based mexican rice thing. This is cheesy deliciousness. One of Hilary’s specialties.
 
3 cups cooked rice
3 cups cooked chicken, cubed into bite sized pieces
1 or 2 4 oz. can(s) diced chilies – according to your taste
1/2 cup melted butter
Dash onion powder
2 cups grated cheese
2 eggs
1 cup milk
 
Mix all together and bake in a well-greased casserole dish at 350* for 45 minutes or until set.