Zucchini Chicken And Rice Casserole Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
556
FAT
62%
CHOL
7%
SOD
87%

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Ingredients for 4 servings

1 cup uncooked quick-cooking brown rice

2 large zucchini , cut in half lengthwise and thinly sliced (about 4 cups)

1 jar (7 ounces) whole roasted sweet pepper , drained and thinly sliced

1 pkg. (12 ounces) refrigerated or thawed frozen breaded cooked chicken tenders, cut into bite-sized strips

1 soup can water

1 can (10 3/4 ounces) Campbell's

1/2 cup sour cream

vegetable cooking spray

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