Asian Chicken & Rice Bake

Serving Size: 4
Prep Time:
Total Time:


  • 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
  • paprika


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.