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.
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.
Preparation Time5 min
Cooking Time45 min
- 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
Preheat oven to 375 degrees F.
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 for 45 minutes or until the chicken is cooked through and the rice is tender.
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