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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council