Best Ever Asian Chicken & Rice Bake
Take your ordinary easy chicken casserole recipes to the next level by giving them an exotic, Asian-inspired flavor profile. In this recipe for Best Ever Asian Chicken & Rice Bake, sweet and sour seasoning pairs with a creamy mushroom sauce for a winning combination. For those of us always looking for great new ways to make chicken casserole, this simple yet oh-so-flavorful dish from Campbell's Kitchen is a great addition to the recipe box.
Notes
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.
Find our entire collection of recipes from Campbell's Kitchen here.
Serves4
Preparation Time5 min
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 3/4 cup uncooked regular long-grain white rice
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 (10-3/4-ounce) can 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
- paprika, to taste
Instructions
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Preheat oven to 375 degrees F.
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Spread the rice in a 2-quart shallow baking dish. Top with the chicken.
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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.
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Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
