Ingredients
- 6 cups (approx. 900 g) zucchini, thinly sliced
- 1 cup (150 g) onion, finely chopped
- 1 cup (110 g) carrots, coarsely shredded
- 1 cup (180 g) cooked white rice (long grain or jasmine)
- 1 cup (240 g) sour cream
- 1/2 cup (115 g) unsalted butter, softened
- 1 can (298 g) cream of chicken soup
- 1 box (170 g) chicken-flavored stuffing mix
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the zucchini, onion, carrots, pre-cooked and fluffed rice, sour cream, and softened butter.
- Note: This recipe uses pre-cooked rice. Make sure the rice is fully cooked and fluffed before mixing it in. If the rice is undercooked or hasn’t absorbed enough moisture, it may stay firm or crunchy after baking.
- Add the cream of chicken soup and chicken-flavored stuffing mix to the vegetable mixture and stir until well combined.
- Season with salt and freshly ground black pepper to taste.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables or proteins to customize the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg