Kid and Mom Approved Cheesy Chicken, Zucchini and Rice Casserole
This Cheesy Chicken, Zucchini and Rice Casserole is one the whole family will love! You can make this ahead to save time during those busy weeknights. Just prepare a day or two ahead and store in the fridge. Pop it in the oven following the directions below, adding about 10 minutes more to account for the cooler starting temperature.
Servings Prep Time
6people 20minutes
Cook Time Passive Time
25-30minutes 1hour
Servings Prep Time
6people 20minutes
Cook Time Passive Time
25-30minutes 1hour
Ingredients
Instructions
  1. Here are some of the main ingredients I started off with for the casserole.
  2. Prepare the rice according to the package directions. I prefer to use a third to a half portion of homemade broth for the rice preparation as it lends to some additional depth of flavor.
  3. While the rice is cooking, which can take 50 minutes or so, prep the remainder of the dish. Dice your chicken into bite-sized pieces or shred if you prefer.
  4. Preheat the oven to 350 degrees.
  5. Dice up your 1 large zucchini and mince your garlic.
  6. Place a medium size saute pan on medium-high heat, add your olive oil to the pan. Add your zucchini and a pinch of salt and pepper to taste, stirring for a 3-5 minutes. Add the garlic and saute for 3-5 more minutes. Set aside.
  7. At this time, shred your cheese or simply measure out 1.5 cups (you can add more later as you see fit).
  8. In a large mixing bowl, combine the cooked rice, the 1 container of condensed mushroom soup (I prefer Pacific Foods), 3/4 cup of cheese (or a little more if you like :), the diced chicken, add the zucchini and garlic mixture. Add a pinch of salt and pepper and stir to combine.
  9. In a 13 x 9 inch pan, pour the mixture in. Top with the remaining cheese to your liking. Mine looked like this…
  10. Place the dish in the oven and bake for 25-30 minutes. Oven times may vary. If you like to get a little golden brown on top, feel free to broil for 2-3 minutes at the end.
  11. Enjoy!