Zucchini, Chicken and Rice Casserole

Gluten Free
Health score
21%
Zucchini, Chicken and Rice Casserole
60 min.
4
327kcal

Suggestions

Looking for a delicious and gluten-free meal that's both easy to make and packed with flavor? Look no further than this Zucchini, Chicken, and Rice Casserole! This versatile dish can serve as a side, lunch, main course, or main dish, making it a perfect option for any occasion.

Prepared with a mix of tender, bite-sized chicken strips, nutritious zucchini, and savory roasted sweet peppers, this casserole brings a delightful array of textures and tastes to your table. Paired with quick-cooking brown rice and a creamy, comforting soup base, it's a satisfying and hearty meal that won't weigh you down.

Ready in just 60 minutes and offering a generous 4 servings, this Zucchini, Chicken, and Rice Casserole is perfect for busy weeknights or when you're entertaining guests. Each serving comes in at a moderate 327 calories, ensuring you can enjoy a delicious, home-cooked meal without the guilt.

With its simple ingredients and straightforward instructions, this recipe is a fantastic choice for both novice cooks and seasoned chefs. So why wait? Dive into this delectable dish and savor the comforting flavors of the Zucchini, Chicken, and Rice Casserole today!

Ingredients

  • 12 ounce chicken tenderloins refrigerated frozen thawed cooked cut into bite-sized strips
  • 10.8 ounce campbell's® condensed cream of celery soup fat free 98% canned
  • cup quick-cooking brown rice uncooked
  • ounce roasted peppers sweet whole drained thinly sliced
  • 0.5 cup cream sour
  • 10.8 ounce water canned
  • 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.

Nutrition Facts

Calories327kcal
Protein28.93%
Fat32.96%
Carbs38.11%

Properties

Glycemic Index
3.75
Glycemic Load
0.51
Inflammation Score
-8
Nutrition Score
24.32913041374%

Flavonoids

Quercetin
1.07mg

Nutrients percent of daily need

Calories:326.82kcal
16.34%
Fat:12.05g
18.53%
Saturated Fat:4.43g
27.69%
Carbohydrates:31.34g
10.45%
Net Carbohydrates:28.27g
10.28%
Sugar:6.06g
6.73%
Cholesterol:79.77mg
26.59%
Sodium:1198.77mg
52.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.8g
47.59%
Vitamin C:53.41mg
64.74%
Vitamin B3:11.61mg
58.03%
Selenium:38.12µg
54.46%
Vitamin B6:1.03mg
51.71%
Manganese:0.75mg
37.27%
Phosphorus:319.97mg
32%
Folate:112.47µg
28.12%
Potassium:925.04mg
26.43%
Vitamin B5:2.45mg
24.51%
Vitamin B1:0.36mg
24.12%
Vitamin A:1000.46IU
20.01%
Vitamin B2:0.34mg
19.75%
Vitamin K:20.67µg
19.69%
Iron:3.06mg
17.03%
Magnesium:67.1mg
16.77%
Copper:0.31mg
15.73%
Fiber:3.08g
12.3%
Calcium:110.87mg
11.09%
Zinc:1.6mg
10.67%
Vitamin E:1.53mg
10.22%
Vitamin B12:0.26µg
4.35%
Source:Allrecipes