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 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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