Zucchini, Chicken and Rice Casserole Recipe

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Ingredients:

Serving

vegetable cooking spray
1 (12 oz) 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 oz) jar whole roasted sweet peppers, drained and thinly sliced
1 cup uncooked quick-cooking brown rice
1 (10.75 oz) can campbell's condensed cream of celery soup
1 (10.75 oz) 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.32 Kcal (445 kJ)
Calories from fat	39.01 Kcal
		% Daily Value*
Total Fat	4.33g	7%
Cholesterol	11.91mg	4%
Sodium	91.66mg	4%
Potassium	185.74mg	4%
Total Carbs	13.08g	4%
Sugars	0.75g	3%
Dietary Fiber	1.18g	5%
Protein	4.01g	8%
Vitamin C	10mg	17%
Iron	2.3mg	13%
Calcium	49mg	5%

Amount Per 100 g
Calories	100.21 Kcal (420 kJ)
Calories from fat	36.77 Kcal
		% Daily Value*
Total Fat	4.09g	7%
Cholesterol	11.22mg	4%
Sodium	86.39mg	4%
Potassium	175.06mg	4%
Total Carbs	12.33g	4%
Sugars	0.71g	3%
Dietary Fiber	1.12g	5%
Protein	3.78g	8%
Vitamin C	9.4mg	17%
Iron	2.2mg	13%
Calcium	46.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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