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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uncooked regular long-grain white rice
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Golden Mushroom Soup
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!!
The dish is not excellent... It does have a strange flavour to it, not sure if I would make it again.
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".
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!
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!**
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.
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.
My husband said the chicken was very moist and, when eaten in the same bite as the rice, very flavorful. I still think it needed something, but I just can't put my finger on it.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Chicken and Rice Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 43
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