Asian Chicken and Rice Bake

Asian Chicken and Rice Bake

16 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (16)

Rate This Recipe
Myra
16

Myra

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 awesome!!

DaniellePaoli
13

DaniellePaoli

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 the mushroom soup really offset any hope this dish had of tasting "Asian".

3boysmama
12

3boysmama

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 honey. 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 43.9 g
  • 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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