Chicken Zucchini Rice Casserole Recipe

Spray a 3 quart shallow baking dish with vegetable cooking spray.

Chicken zucchini rice casserole recipe. Stir the chicken zucchini peppers and rice in the baking dish. Sprinkle with reserved stuffing mixture. Transfer to a greased 11x7 in.

Add chicken to the pan. Simmer for 20 25 minutes or until the rice is fluffy. Bake uncovered at 350 until golden brown and bubbly 40 45 minutes.

Preheat oven to 350. In 9 x 13 baking dish place sliced zucchini in a single layer and sprinkle with salt repeating with remaining zucchini. Slowly pour in the milk and chicken broth.

Heat the oven to 375 f. Set aside 1 2 cup for topping. Bring the mix to a boil cover and reduce the heat to low.

Stir the rice before serving. Combine the vegtables with the cooked chicken rice broth spices and cheese. Salt will pull away moisture from zucchini making less watery chicken and zucchini casserole.

Stir rice cream of mushroom soup cream of mushroom soup with roasted garlic water chestnuts chicken mayonnaise and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Add the butter garlic rice orzo and thyme and cook until golden and toasted 2 3 minutes.