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Asian Chicken & Rice Bake

Asian Chicken & Rice Bake

4.03 35

Sweet and sour seasoning for a creamy mushroom sauce gives this tasty chicken and rice casserole an exotic note.

serves 4 people

Ingredients

cost per recipe: $7.96

The price is determined by the national average.

  • 3/4

    cup uncooked long grain white rice

  • 1

    pound skinless, boneless chicken breast halves(4 breast halves)

  • 1

    can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

  • 3/4

    cup water

  • 2

    tablespoons soy sauce

  • 2

    tablespoons cider vinegar

  • 2

    tablespoons honey

  • 1

    teaspoon garlic powder

  • 1/4

    teaspoon paprika

view nutrition info

How to Make It

Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Step 1

Spread the rice in a 2-quart shallow baking dish. Top with the chicken.

Step 2

Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.

Step 3

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

Recipe Tips

  • Serving Suggestion: Serve with your favorite stir-fry vegetable blend.  For dessert serve lemon sorbet.
  • Flavor Variation: Add 2 cups frozen broccoli florets to the rice before baking.
  • Ingredient Note: For a little added crunch, sprinkle with toasted sesame seeds after baking.
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Made With
(10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

(10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

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Ratings & Reviews

(35)
  • rae b.

    May 5, 2014

    Simple and tasty recipe!

    I have made this several times. We love this recipe! I use reg. cream of mushroom because I don't care for the taste of the golden mushroom in this recipe. I usually toast the rice a bit and cook it just till it is slightly cooked. I add a little extra honey and vinegar for taste. I have made the vinegar and honey and soy mixture over the stove with the thin egg noodles and cut up chicken for another meal. It was surprising how much this recipe tasted like a Asian meal and that I made it. lol.

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  • Martha227

    January 11, 2013

    Good, but needed some tweaking

    The taste of this dish is really good, and the dish itself is easy to prepare. However, i was not satisfied with either the quantity or the consistency of the rice when it was baked in the sauce. In future, when I fix this dish (and I will be fixing it, the sauce is excellent!) I will leave the water out f the sauce mixture, and bake just the chicken and sauce, and prepare the rice separately on the stove top. This will also create enough rice to serve with the chicken, when it is reheated as leftovers.

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  • Michelle P.

    May 4, 2012

    Asian Chicken & Rice Bake

    We love this! You can also put all of the ingredients into a freezer bag, freeze, and then defrost and eat later!

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  • ER.VETACK

    January 9, 2012

    Asian Chicken & Rice Bake

    Doubled the recipe, cut the chicken into chunks, and used cream of chicken soup because that's what I had handy. However, the rice--even after an hour and adding extra liquid--never got done. The flavor was decent but very disappointed that the final product was so "eh". Next time I'll cook the rice separately by itself and a 1/2 hour should be enough.

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  • ddesigns

    December 22, 2011

    Asian Chicken & Rice Bake

    Cook the chicken on 400 degrees and it will be done in 45 minutes.

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