Zucchini, Chicken & Rice Casserole

Serving Size: 4
Prep Time:
Total Time:


  • vegetable cooking spray
  • 1 package (12 ounces) refrigerated or thawed frozen breaded cooked chicken tenders, cut
  • 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 quick-cooking brown rice
  • 1 Can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1 soup can water
  • 0.5 cup sour cream


  1. Heat the oven to 375°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 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.

Ingredient Note: Choose zucchini that have firm, dark green skin.