Chicken Zucchini Rice Casserole Recipe

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.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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.

Bake in the preheated oven until bubbly and lightly browned 30 to 35 minutes.