Zucchini, Chicken and Rice Casserole

60 mins (prep 15)
9 ingredients
4 servings

Categories:  chicken-casseroles , chicken , zucchini , casseroles , vegetables ,
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  • 1 12 ounce refrigerated or thawed frozen breaded cooked chicken tenders, cut into bite-sized strips
  • 2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
  • 1 7 ouncejar whole roasted sweet pepper, drained and thinly sliced
  • 1 cup uncooked quick-cooking brown rice
  • 1 10 3/4ouncecan campbell's® condensed cream of celery soup (regular or 98% fat free)
  • 1 soup can water
  • 1/2 cup sour cream


Serving Size (39.33 g)
Servings 4
Amount per Serving
Calories 41.9 Calories from Fat 28.53
% Daily Value *
Total Fat 3.17g 19.49%
Saturated Fat 1.96g 39.17%
Trans Fat 0.0 %
Cholesterol 10.35mg 13.8%
Sodium 24.79mg 4.13%
Total Carbohydrate 2.35g 3.13%
Dietary Fiber 0.09 g 1.41%
Sugars 0.07 g %
Protein 1.25g 10.02%
Vitamin A 136.21IU% Vitamin C 2.99mg%
Calcium 43.38mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vegetable cooking spray, refrigerated or thawed frozen breaded cooked chicken tenders, large, whole roasted sweet pepper, uncooked quick-cooking brown rice, campbell's condensed cream of celery soup, soup