Vegetable cooking spray
1 package (12 ounces) refrigerated or thawed frozen breaded cooked chicken tender, cut into bit size strips. (or you can boil your own chicken breast or use one of those roasted store bought chicken)
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 oz) whole roasted sweet peppers, drained and thinly sliced
1 cup uncooked instant brown rice or white rice if you prefer
1 can (10 3/4 ounces) Campbells Condensed Cream of Celery Soup
1 coup can of water
1/2 cup sour cream (you may also use fat free or low fat)
1. Heat the oven to 375 degrees. Spray a 3 quart shallow baking dish with the cooking spray.
2. Stir the chicken, zucchini, peppers and rice in the baking dish.
3. Stir the soup, water and sour cream in a small bowl. pour the soup mixture over the chicken mixture. Cover the baking dish.
4. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Kitchen tip: Choose zucchini that have firm, dark green skin