Zucchini, Chicken & Rice Casserole
Simple and delicious come together in this flavor-packed casserole that uses prepared chicken tenders, jarred roasted peppers and uncooked rice to make it especially easy for the cook!
Ingredients
1 package refrigerated or thawed frozen breaded chicken tenders, cut into bite-sized strips
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced
1 cup uncooked instant brown rice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1.333 cups water (1 soup can)
0.5 cup sour cream
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced
1 cup uncooked instant brown rice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1.333 cups water (1 soup can)
0.5 cup sour cream
Instructions
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
Stir the chicken, zucchini, peppers and rice in the baking dish.
Stir the soup, water and sour cream in a medium 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.
Stir the chicken, zucchini, peppers and rice in the baking dish.
Stir the soup, water and sour cream in a medium 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.
Zucchini, Chicken & Rice Casserole
Simple and delicious come together in this flavor-packed casserole that uses prepared chicken tenders, jarred roasted peppers and uncooked rice to make it especially easy for the cook!...
Directions
Print
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.Stir the chicken, zucchini, peppers and rice in the baking dish.Stir the soup, water and sour cream in a medium 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.
Ingredients
1 package refrigerated or thawed frozen breaded chicken tenders, cut into bite-sized strips2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced1 cup uncooked instant brown rice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1.333 cups water (1 soup can)0.5 cup sour cream
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