Zucchini, Chicken and Rice Casserole

Zucchini, Chicken and Rice Casserole

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"Everyone loves a quick and easy one-dish meal. Enjoy this zucchini, chicken, red pepper and brown rice casserole any night of the week."
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1 h servings 432 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip: Choose zucchini that have firm, dark green skin.


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our family did not care for this dish it seemed too watery

My family absolutely LOVED ths recipe! We have had it 4 times in the last couple of months and they seem to enjoy it more and more every time. I don't have the watered down issue everyone else s...

This recipe is bland. I used cooked chicken breast but I don't think even breaded chicken would have increased the flavor. I don't normally salt my food but it was the only thing that seemed to ...