Chicken Zucchini Rice Casserole Recipe -
Chicken Zucchini Rice Casserole Recipe

Chicken Zucchini Rice Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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 More Reviews

Most Helpful Positive Review
May 11, 2013

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.

Most Helpful Critical Review
Aug 15, 2014

I used green beans instead of zucchini. I did not care for them. Over all the dish was good but not great.


7 Ratings

Jun 15, 2014

Very easy to make. The kids had no idea the zucchini was in there, we have a lot shredded. There were no left overs. I also used long grain brown rice instead of white rice which my husband loves!!

Feb 07, 2014

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

Oct 28, 2013

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!

Jul 12, 2015

My family loved this. i did make a few changes to accommodate my pantry and personal taste: i used chicken broth and brown rice instead of water, boullion, and white rice. Cream of chicken soup and 2 cloves garlic replaced the mushroom soup with garlic and added a 1/2 t of salt and a bit of fresh ground pepper to the sauté veggies. thats it. So good.


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 869 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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