Zucchini, Chicken & Rice Casserole

Campbell's Zucchini, Chicken & Rice Casserole Recipe

Simple and delicious come together in this flavor-packed casserole that uses prepared chicken tenders, jarred roasted peppers and uncooked rice to make it especially easy for the cook!

At a glance

Prep

15 min.

Total

1 hr.

Serves

4

Servings: about 2 cups each

Bake: 35 min.

Stand: 10 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

12 ounces (1 package) refrigerated or thawed frozen breaded chicken breast tenders, cooked, cut into bite-sized strips
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced
1 cup uncooked instant brown rice
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 1/3 cups water (1 soup can)
1/2 cup sour cream

How to Make It

  • 1

    Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

  • 2

    Stir the chicken, zucchini, peppers and rice in the baking dish.

  • 3

    Stir the soup, water and sour cream in a medium 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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  • Ingredient Note: Choose zucchini that have firm, dark green skin.
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RID#50205

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