Chicken and zucchini rice casserole

Name: Chicken and zucchini rice casserole
Cuisine: American
Ingredients: 1 pack chicken (4 boneless breast cut up); 1/2 huge zucchini diced (add last to casserole dish to fill up and eyeball how much); 1 1/4-1 1/2 cups par boiled rice uncooked; 1/2 (3 lb) container of skim ricotta; 1 bag Cabot shredded yellow cheddar cheese; 1 can healthy request cream of mushroom soup; 3-4 large garlic cloves minced; 1/2 large onion diced; Adobo, and salt and pepper; 3/4 cup seasoned Italian breadcrumbs to sprinkle on top once done

Natalie Truscello @natalietruscello

Pennsylvania

Chicken and zucchini rice casserole

Natalie Truscello @natalietruscello

Saved

Ingredients

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

Saved

Steps

1

Mix all wet ingredients in large greased casserole dish
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