Zucchini, Chicken and Rice Casserole Recipe

Zucchini, Chicken and Rice Casserole Recipe

  • 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
  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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