Chicken Wild Rice Stuffed Red Peppers

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• 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.