Wild El Paso Turkey

    2 cans (10 3/4 oz each) cream of chicken soup
    2 cups evaporated milk
    1 can (4oz) chopped green chilies
    2 tbsp canola oil
    1 medium onion, chopped
    1 (1.5-2 lb) Jennie-O ® Turkey Breast Roast (original flavor), thawed and cut into bite size pieces
    1 1/2 tbsp chili powder
    4 cups cooked wild rice
    1 cup shredded Fancy Brand® Mild Cheddar Cheese

In large bowl, combine soup, milk, and green chillies; set aside. In large skillet, heat oil; sauté onion and turkey. Add chili powder. Combine all ingredients except cheese; place in greased 9x 13 inch pan. Top with cheese. Bake in preheated 350F oven 45 minutes.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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