Simple and delicious come together in this flavor-packed casserole that uses prepared chicken tenders, jarred roasted peppers and uncooked rice to make it especially easy for the cook!
cost per recipe: $7.02
The price is determined by the national average.
package refrigerated or thawed frozen breaded chicken tenders, cut into bite-sized strips
large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced
cup uncooked instant brown rice
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
cups water (1 soup can)
cup sour cream
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
Stir the chicken, zucchini, peppers and rice in the baking dish.
Stir the soup, water and sour cream in a medium bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish.
Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.