Chicken Zucchini Rice Casserole

Name: Chicken Zucchini Rice Casserole
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 227 grams sliced water chestnuts, drained; 118 milliliters diced celery; 237 milliliters diced cooked chicken; 2 cubes chicken bouillon; 305 grams condensed cream of mushroom soup with roasted garlic; 85 grams French-fried onions; 1 teaspoon lemon juice; 118 milliliters mayonnaise; 1 Tbsp olive oil; 118 milliliters diced onion; 473 milliliters boiling water; 237 milliliters uncooked white rice; 237 milliliters thinly sliced zucchini

Chicken Zucchini Rice Casserole requires roughly 1 hour and 20 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 180 calories, 4g of protein, and 11g of fat per serving. For 53 cents per serving, you get Head to the store and pick up lemon juice, olive oil, chicken bouillon, and a few other things to make it today.

Instructions

Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes.

Ingredients you will need

Chicken Bouillon

Water

Rice

Equipment you will use

Sauce Pan

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Equipment you will use

Baking Pan

Oven

Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture.

Ingredients you will need

Cream Of Mushroom Soup