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Zucchini, Chicken and Rice Casserole

Zucchini, Chicken and Rice Casserole

 made it  |  3 reviews   |   photos

Recipe by:

"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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Ingredients

1 h servings 432 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.
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Footnotes

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

Nutrition Facts


Per Serving: 432 calories; 19.4 g fat; 47.5 g carbohydrates; 18.7 g protein; 42 mg cholesterol; 1208 mg sodium. Full nutrition

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Reviews

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

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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...

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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 ...

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