Chicken Zucchini Rice Casserole

Seasoned white rice is baked with cream of mushroom soup, chicken, zucchini, and celery in this comforting one-dish meal. Water chestnuts and French-fried onions add a delicious crunch.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 368 Calories

Ingredients

• 1 teaspoon lemon juice
• 2 cups boiling water
• 1 tablespoon olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup mayonnaise
• 2 cubes chicken bouillon
• 1 (8 ounce) can sliced water chestnuts, drained
• ½ cup diced onion
• 1 cup uncooked white rice
• ½ cup diced celery
• 1 (3 ounce) can French-fried onions
• 1 cup diced cooked chicken
• 1 cup thinly sliced zucchini
• 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture.

Step 4

Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.