Chicken and zucchini rice casserole

Natalie Truscello
Natalie Truscello @natalietruscello
Pennsylvania
Edit recipe
See report
Share
Share

Ingredients

  1. 1 packchicken (4 boneless breast cut up)
  2. 1/2huge zucchini diced (add last to casserole dish to fill up and eyeball how much)
  3. 1 1/4-1 1/2 cupspar boiled rice uncooked
  4. 1/2 (3 lb)container of skim ricotta
  5. 1 bagCabot shredded yellow cheddar cheese
  6. 1 canhealthy request cream of mushroom soup
  7. 3-4large garlic cloves minced
  8. 1/2large onion diced
  9. Adobo, and salt and pepper
  10. 3/4 cupseasoned Italian breadcrumbs to sprinkle on top once done

Cooking Instructions

  1. 1

    Mix all wet ingredients in large greased casserole dish

  2. 2

    Add chicken, zucchini, rice, onions, and garlic and mix well. Cover with foil tightly and bake covered for 1 1/2 hrs at 375°. Uncover and add breadcrumbs and broil for 5-10 min

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Natalie Truscello
Natalie Truscello @natalietruscello
on
Pennsylvania

Comments

Similar Recipes