Chicken Wild Rice Stuffed Red Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 8 |
|
Something special! Ingredients:
3 cups chicken broth |
1 cup wild rice |
cooking spray |
1 (26.5 ounce) can cream of mushroom soup |
1 pound cubed cooked chicken |
1/2 cup diced carrot |
1/4 cup diced onion |
2 teaspoons red pepper flakes |
4 large red bell peppers, halved lengthwise and seeded |
Directions:
1. 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.
2. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4. Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5. Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
|
|