Zucchini Chicken and Rice Casserole
Description
A comforting baked dish with tender chicken, zucchini slices, and rice baked in a creamy, cheesy sauce. It's a perfect weeknight meal that balances protein, veggies, and carbs in one satisfying casserole.
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
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.
