Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth. Spread chicken mixture in a greased 9 X 13 inch casserole. Place the sauteed chicken on top. Cook until the chicken is seared, 2-3 minutes. Pour around 1/2 cup wine on the bottom of the casserole dish. Bake for 25 minutes. Carefully drain the cooking liquid very well. Melt the butter in a skillet, add Accent seasoning and toss well to coat with … Bake at 350 degrees for around 20 - 25 minutes or when zucchini is softened (depending on thickness, it's usually perfect at 25 minutes). Cover with foil. Stir in the chicken and season with salt and pepper. Stir. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add zucchini, onion, and chicken; mix. Add the zucchini back to the skillet. Add the broth and bring to a boil over high heat. Add the chicken and zucchini to a large casserole dish. Sprinkle with both kinds of cheese and fresh chopped basil. Cook another 10 minutes.
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