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Zucchini, Chicken and Rice Casserole

By: Campbell's Kitchen

"Everyone loves a quick and easy one-dish meal. Enjoy this zucchini, chicken, red pepper and brown rice casserole any night of the week."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

Heat the oven to 375 degrees F. Spray a 3-quart shallow baking dish with the cooking spray.
Stir the chicken, zucchini, peppers and rice in the baking dish.
Stir the soup, water and sour cream in a small 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.