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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uncooked white rice
thinly sliced zucchini
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of mushroom soup with roasted garlic
1 (8 ounce) can
sliced water chestnuts, drained
diced cooked chicken
1 (3 ounce) can
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.
I used green beans instead of zucchini. I did not care for them. Over all the dish was good but not great.
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!!
I added a whole med. zucchini, broccoli and extra chicken. It was great!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Zucchini Rice Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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