Ingredients
8
8 servings
- •3 cups chicken broth
- •1 cup wild rice
- •cooking spray
- •1 (26.5 ounce) can cream of mushroom soup
- •1 pound cubed cooked chicken
- •½ cup diced carrot
- •¼ cup diced onion
- •2 teaspoons red pepper flakes
- •4 large red bell peppers, halved lengthwise and seeded
Instructions
- Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
- Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
- Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 260
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 3g
- Protein: 16g
- Sugar: 6g
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