Wild Rice Chicken and Tasso Supreme

2 cups chicken, cooked and cubed
1 cup turkey tasso, cubed
1 package long grain wild rice mix
2 teaspoons low fat margarine
1 medium onion, finely chopped
1 can cream of celery soup
One 4-ounce jar chopped pimentos
One 4-ounce jar sliced mushrooms
One 8-ounce can sliced water chestnuts
1 can French-cut green beans
1 cup low fat mayonnaise
Salt and pepper, to taste
1 cup low fat Cheddar cheese, grated
1 can French fried onion rings

Preheat oven 350 F. Cook wild rice according to package directions. In skillet, melt margarine; add onions, chicken and tasso. Cook until onions are tender. Add wild rice to chicken and tasso mixture, mixing well. Add all other ingredients except cheese and onion rings. Stir together until well mixed. Pour in large casserole dish and bake in oven 30 minutes. Remove from oven and top with cheese and fried onion. Bake 5 minutes more.

Serves 12-14.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana