Chicken Zucchini Rice Casserole

Chicken Zucchini Rice Casserole

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
JoLana
Recipe by  JoLana

“This is a yummy alternative to all the chicken casseroles out there, and my kids even love it!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch casserole

Directions

  1. Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture.
  4. Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.

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Reviews (3)

Rate This Recipe
Herb Grizzle
1

Herb Grizzle

Wonderful dish, I will definitely make this again. This was the first casserole I have ever made, it was very easy to follow the instructions and end up with a delicious meal.

Andrea
0

Andrea

I added a whole med. zucchini, broccoli and extra chicken. It was great!

Dyanne
0

Dyanne

Thought this had a really nice flavor! Oven wasn't working, so I just fried my veggies and threw all the rest in a pot on top of the stove, until rice was done. Had to watch it a bit more but turned out great. Didn't have chestnuts so added a can of bamboo shoots and some red pepper for color!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 22.4 g
  • 35%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

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