Zucchini, Chicken and Rice Casserole

3 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 1 hr

“Everyone loves a quick and easy one-dish meal. Enjoy this zucchini, chicken, red pepper and brown rice casserole any night of the week.” - by Campbell's Kitchen

Ingredients

Vegetable cooking spray
1 (12 ounce) package refrigerated or thawed frozen breaded cooked chicken tenders, cut into bite-sized strips
2 large zucchini, cut in half lengthwise and thinly sliced
1 (7 ounce) jar whole roasted sweet peppers, drained and thinly sliced
1 cup uncooked quick-cooking brown rice
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can water
1/2 cup sour cream

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Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
432 cal
22%

Fat
19.4 g
30%

Carbs
47.5 g
15%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

leonardgirls3

Aug. 10, 2010

"our family did not care for this dish it seemed too watery..." See more"

kimamartinez

Apr. 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...." See more"

kyttenalyssa

Aug. 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 t..." See moreo have though."

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