Asian Chicken and Rice Bake

Asian Chicken and Rice Bake


"Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note."


50 m {{adjustedServings}} servings 336 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

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  1. Spread the rice in an 11x8-inch (2-quart) shallow baking dish. Top with the chicken.
  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.
  3. Bake at 375 degrees F for 45 minutes or until the chicken is cooked through.


  • Tip: Add 2 cups frozen broccoli flowerets to the rice before baking.
  • Variation: Sprinkle with toasted sesame seed after baking.
  • Tip: Serve with your favorite stir-fry vegetable blend. For dessert serve lemon sorbet.
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  1. 17 Ratings


this turned out great...i substituted chinese 5 spice for the garlic, and regular cream of chicken soup and used chicken broth instead of water. also added a splash of milk. cooked perfectly, ...

I thought this was a decent meal and my husband loved it! We used whole grain rice instead of long grain and I served it with glazed carrots. The only concern I have is that it was a bit salty...

I hesitated to make this due to the bad reviews but our family gobbled it up. I doubled the sauce and rice and added a little bit more chicken (we have 3 growing boys!) and didn't fully double t...