Asian Chicken & Rice Bake

By

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

View complete recipe

Ingredients

  • 3/4 cup uncooked regular long-grain white rice
  • 4 skinless, boneless chicken breast halves
  • 1 can condensed Golden Mushroom Soup
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • Paprika

Preparation

Step 1

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.


REVIEWS:

With all of my chicken recipes I prefer to cook the chicken lightly on the stove top first (Until it's white on all sides.) before baking. It seals in the juices and gives the chicken a really nice flavor and texture. It really has potential to become a family favorite. I was surprised at how nice the rice turned out. This recipe can be really good.

Excellent flavor! Quick to prepare with ingredients I already have. My whole family loved it!

This is absolutely delicious! We all love it.

My husband LOVED it. This was so easy to prepare. Definitely add the vegetables!

This was my first meal as a new wife and it was so easy and delicious! It inspired me to make a recipe book. I definitely recommend this dish!

The cooking time was way off. When I took it out of the oven the chicken was still raw and the rice was no where close to being done. I microwaved it for a while, then finally put it back into the oven at 400 degrees for another 30 minutes. It was finally done.

View complete recipe