1Bring 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.
2Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Footnotes
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.
Ingredients
8 servings
260 cals
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
