Zucchini, Chicken and Rice Casserole

Zucchini, Chicken and Rice Casserole

3
Campbell's Kitchen 0

"Everyone loves a quick and easy one-dish meal. Enjoy this zucchini, chicken, red pepper and brown rice casserole any night of the week."

Ingredients 1 h {{adjustedServings}} servings 432 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat the oven to 375 degrees F. Spray a 3-quart shallow baking dish with the cooking spray.
  2. Stir the chicken, zucchini, peppers and rice in the baking dish.
  3. Stir the soup, water and sour cream in a small bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish.
  4. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
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Footnotes

  • Tip: Choose zucchini that have firm, dark green skin.
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Reviews 3

  1. 3 Ratings

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leonardgirls3
8/10/2010

our family did not care for this dish it seemed too watery

kyttenalyssa
8/4/2012

My family absolutely LOVED ths recipe! We have had it 4 times in the last couple of months and they seem to enjoy it more and more every time. I don't have the watered down issue everyone else seems to have though.

kimamartinez
4/29/2011

This recipe is bland. I used cooked chicken breast but I don't think even breaded chicken would have increased the flavor. I don't normally salt my food but it was the only thing that seemed to help.