Cooking Directions

• Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
• Stir the chicken, zucchini, peppers and rice in the baking dish.
• Stir the soup, water and sour cream in a medium bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish.
• Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.

Ingredients

• 1 package  refrigerated or thawed frozen breaded chicken tenders, cut into bite-sized strips
• 2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
• 1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced
• 1 cup uncooked instant brown rice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1.333 cups water (1 soup can)
• 0.5 cup sour cream