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Ingredients
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3 cups chicken broth
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1 cup wild rice
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cooking spray
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1 (26.5 ounce) can cream of mushroom soup
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1 pound cubed cooked chicken
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½ cup diced carrot
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¼ cup diced onion
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2 teaspoons red pepper flakes
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4 large red bell peppers, halved lengthwise and seeded
Directions
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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.
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Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
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Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
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Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
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Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Cook's Note:
If all the liquid is not absorbed by wild rice, add 1/2 cup instant rice, cover, and bring to a boil; remove from heat and let sit 5 minutes until liquid is absorbed.
Nutrition Facts (per serving)
260 | Calories |
9g | Fat |
28g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 260 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 11% |
Cholesterol 30mg | 10% |
Sodium 1000mg | 43% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 16g | 33% |
Vitamin C 106mg | 118% |
Calcium 31mg | 2% |
Iron 2mg | 12% |
Potassium 434mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.