Vegetable cooking spray
1 conf. (12 ounces) refrigerated or frozen, thawed and cooked breaded chicken tenders, cut into bite-sized strips
2 large zucchini, halved lengthwise and thinly sliced (about 4 cups)
1 jar (7 ounces) roasted peppers, drained and chopped
Uncooked rice 1 cup quick-cooking brown
1 can (10 3 / 4 ounces) Campbell's ® Condensed Cream of Celery Soup (Regular or 98% fat free)
A soup of water
1 / 2 cup sour cream
Directions
1. Preheat oven to 375 degrees F. Spray a shallow 3-quart baking dish with cooking spray.
2. Stir in chicken, squash, peppers and rice in the dish.
3. Stir soup, water and sour cream in small bowl. Pour soup mixture over chicken. Cover the baking dish.
4. Bake for 35 minutes or until rice is tender. Let stand for 10 minutes. Stir rice before serving.
Tip:
Choose firm squash, dark green skin.
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