Asian Chicken and Rice Bake Recipe -
Asian Chicken and Rice Bake Recipe
  • READY IN 50 mins

Asian Chicken and Rice Bake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2009

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!!

Most Helpful Critical Review
Oct 25, 2010

It tasted very strange to me. I'm taking it out of my recipe box, for sure.


17 Ratings

Jun 25, 2009

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".

Mar 03, 2010

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!

Jul 10, 2011

It mystifies me as to what makes this dish "ASIAN", but it is very good. Followed recipe exactly except I increased the rice and water by 1/4 c ea and used 50% more honey than called for as personal preference. Cut 3 rather large chicken breasts in 1/2 for portion control. Chicken came out so tender you could cut it with a fork and is great next couple days as leftovers. Will definately make again. ** I like adding the frozen broccoli to this very much, but cook for 60 min instead of 45 if you do!!! Otherwise the rice won't cook!**

Mar 04, 2010

We loved this. I added a little more honey and some celery seed. I made the sauce & added shredded cooked chicken. I served the rice on the side. It's even better the next day.

Feb 09, 2009

My family loved this meal. Knowing that the chicken might be bland. I used cayenne pepper for flavor. I also used chicken broth and 1 1/3 rice to cut down on the water contend that happen. The chicken was moist. Also it took hour and half to cook. I added frozen broccoli for color. A quick and easy dish.

Apr 29, 2014

The dish is not excellent... It does have a strange flavour to it, not sure if I would make it again.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 1052 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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