Asian Chicken & Rice Bake
- 0.75 cup uncooked regular long-grain white rice
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1 Can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
- 0.75 cup water
- 2 Tbsp soy sauce
- 2 Tbsp cider vinegar
- 2 Tbsp honey
- 1 tsp garlic powder
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.
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.