Tex-Mex Spinach, Chicken, & Wild Rice Casserole
Lauren Wyler, Dripping Springs, TX
2013 Wild Rice Recipe Contest Finalist
- 3 cups cooked wild rice
1 cup salsa
1 pkg (9 oz) frozen Green Giant® Chopped Spinach, prepared as directed on pkg, squeezed to remove moisture
1 cup plain greek yogurt
1 Gold’n Plump® Deli Rotisserie Chicken, meat removed, shredded
1 can (16 oz) chili beans in chili sauce
1 tsp salt
2 tsp garlic powder
2 tsp cumin
2 cups Sargento® Chef Blends™ Shredded Nacho & Taco Cheese, divided
1/4 cup chopped cilantro, garnish
1/4 cup sliced green onion, garnish
Preheat oven to 350°F. In large bowl, combine all ingredients except for 1 cup of cheese and garnish. Place mixture into greased 9x13" baking dish; top with remaining cheese. Bake 20 minutes; garnish.
6 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