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    You are in: Home / Recipes / Zucchini, Chicken and Brown Rice Casserole Recipe
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    Zucchini, Chicken and Brown Rice Casserole

    Average Rating:

    3 Total Reviews

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    • on August 16, 2011

      Great recipe! I used instant brown rice in this because when I saw the cooking time I knew the regular rice was going to be a problem. It came out great. I really like how easy this is to make and how few ingredients it takes. Good luck in the contest.

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    • on August 15, 2011

      This recipe is super easy, just a few ingredients and I can definitely see us making it again in the future because the taste was fabulous! Made exactly as directed, except for the timing. After 30 minutes of hard simmer the rice was still not cooked. The chicken was beginning to over-cook, so I took a chance and added the salsa and zucchini. I cooked everything for another 20 minutes, but in the end the rice still wasn't done. We're really glad we tried this recipe so next time I think I'll just pre-cook the rice. Thank you for sharing your creation, and good luck in the contest! :D

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    • on November 16, 2014

      It was easy but turned out as more of a stew than casserole. I used fresh ingredients for red salsa (just chopped tomatoes, onions, peppers into cubes) Also, precooked brown rice in bags. The outcome tastes good. I served it with toasts sourdough and ginger ale.

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    Nutritional Facts for Zucchini, Chicken and Brown Rice Casserole

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.0
     
    Calories from Fat 147
    35%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.4 g
    22%
    Cholesterol 79.2 mg
    26%
    Sodium 948.6 mg
    39%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.1 g
    20%
    Protein 22.4 g
    44%

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