Chicken Zucchini Rice Casserole Recipe

Name: Chicken Zucchini Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 cup uncooked white rice; 2 cubes chicken bouillon; 1 tablespoon olive oil; 1 cup thinly sliced zucchini; 1/2 cup diced celery; 1/2 cup diced onion; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic; 1 (8 ounce) can sliced water chestnuts, drained; 1 cup diced cooked chicken; 1/2 cup mayonnaise; 1 teaspoon lemon juice; 1 (3 ounce) can French-fried onions

Servings: persons

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

1
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.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
4
Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.

1694

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups boiling water, 1 cup uncooked white rice, 2 cubes chicken bouillon, 1 tablespoon olive oil, and more.

Yes, Chicken Zucchini Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Zucchini Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions