Asian Chicken and Rice Bake16 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Spread the rice in an 11x8-inch (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.
- Bake at 375 degrees F for 45 minutes or until the chicken is cooked through.
Amount Per Serving (4 total)
- 336 cal
- 4.8 g
- 43.9 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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, tasted..." See more awesome!!"
"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 and t..." See morehe mushroom soup really offset any hope this dish had of tasting "Asian"."
"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 the hon..." See moreey. Threw in a package of stir fry veggies a touch more garlic. I put a chinese hot sauce on mine but we thought it was good and the easy of preparation can't be beat!"
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