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White Chicken Chili with Rice

Peggi Weaver Tebben

"Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day."
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40 m servings 225 cals
Original recipe yields 14 servings (14 cups)

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  1. Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.

Nutrition Facts

Per Serving: 225 calories; 9.7 g fat; 11.3 g carbohydrates; 22.2 g protein; 56 mg cholesterol; 320 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Group of 8 LOVED this recipe. I did not make any changes to the recipe except that I doubled the ingredients.

This turned out great--my husband loved it for his lunch. I cut the recipe in half but still used a whole can of beans. I added some cumin and cayenne pepper to make it more chili like. I didn't...