Chicken Sausage, Spanish Rice & Georgia Pecan Casserole

  • Yields 4 Servings


    • 6.75-oz. package Spanish rice pilaf
    • 2 cups hot tap water
    • 8-oz. frozen mixed vegetables (preferably green beans, wax beans and carrots
    • 12-oz. package cooked chicken sausage, preferably Cajun style
    • 2/3 cup Georgia pecan halves


Preheat oven to 400 degrees F.

Lightly oil a 13″x9″ baking dish.

Combine pilaf mixture and water; microwave, covered, 8 minutes.

Meanwhile put vegetables in warm water to thaw slightly. Cut sausage crosswise diagonally into 3/4-inch chunks. Combine pilaf mixture (including liquid), the drained vegetables, sausage and pecans in baking dish. Cover and bake 25 minutes. Fluff before serving.

Nutrition information per serving: calories: 467; protein: 24g; carbs: 38g; saturated fat: 5g; monounsaturated fat: 13g; polyunsaturated fat: 7g; cholesterol: 68mg; fiber: 5g; sodium: 892mg.