Servings:
4
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
-
Vegetable cooking spraysee savings
-
1 pkg.(12 ounces) refrigerated or thawed frozen breaded cooked chicken tenders, cut into bite-sized stripssee savings
-
2large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)see savings
-
1 jar(7 ounces) whole roasted sweet pepper, drained and thinly slicedsee savings
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1 cupuncooked quick-cooking brown ricesee savings
-
1 can(10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)see savings
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1soup can watersee savings
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1/2 cupsour creamsee savings
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. Pour the soup mixture over the chicken mixture. Cover the baking dish.
4.
Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Tip:
Choose zucchini that have firm, dark green skin.
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