Zucchini, Chicken and Rice Casserole

Ingredients

• 12 ounce breaded chicken tenders refrigerated frozen thawed cooked cut into bite-sized strips
• 10.8 ounce campbell's® condensed cream of celery soup fat free 98% canned
• 1 cup quick-cooking brown rice uncooked
• 7 ounce roasted peppers sweet whole drained thinly sliced
• 0.5 cup cup heavy whipping cream sour
• 10.8 ounce water canned
• 2 large zucchini thinly sliced cut in half lengthwise and

Equipment

• bowl
• oven
• baking pan

Directions

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.
4. Pour the soup mixture over the chicken mixture. Cover the baking dish.
5. Bake for 35 minutes or until the rice is tender.
6. Let stand for 10 minutes. Stir the rice before serving.