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Chicken and rice casserole



  • 2 cups eFoods Direct Cheesy Chicken Rice (prepare according to pkg. directions)
  • 3 green bell peppers
  • 3 red bell peppers
  • 2 cups cooked rice
  • 2 cups cooked chicken-diced
  • 1 cup celery-chopped
  • 1/4 cup chopped onion
  • 1-cup mayonnaise
  • 1 tsp. curry powder
  • 1/2 tsp. Sea salt
  • 1 tsp ground black pepper

Cooking Instructions

Cut tops off peppers; remove seeds and membranes. Cover with water and cook peppers for 13-15 minutes. Drain. Combine cooked rice, chicken, celery, and onion, in a mixing bowl. In a separate bowl, combine mayonnaise, curry powder, salt and pepper. Gently toss mayonnaise mixture with rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom. Bake chicken stuffed peppers at 350 degrees for 30 minutes, or until stuffed peppers are tender.

Cooking Time: 45 minutes; Makes 6 Servings.

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