WKYT - Chef Walter - Recipes

Zucchini, Chicken & Rice Casserole Monday, August 18, 2014

Ingredients

Vegetable cooking spray
1 pkg (12 ounces) refrigerated or thawed frozen cooked chicken, cut
into bite-sized pieces
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 ounces) whole roasted sweet peppers, 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
1/2 cup fat free plain yogurt

Directions

Heat the oven to 375 deg. Spray a 3-quart shallow baking dish with the cooking spray. Stir together the chicken, zucchini, peppers and rice. Transfer to the baking dish. Stir the soup, water and yogurt in a medium 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 before serving.

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