READY IN 50 mins

Asian Chicken and Rice Bake

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

Directions

Spread the rice in an 11x8-inch (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.
Bake at 375 degrees F for 45 minutes or until the chicken is cooked through.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

Footnotes

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!!

—Myra

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Most Helpful Critical Review

Mar 18, 2011

The dish is not excellent... It does have a strange flavour to it, not sure if I would make it again. Update: the strange flavour might be from the Golden Mushroom Soup... is there another soup that can be used in place of this?

—merlion

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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".

—DaniellePaoli

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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!

—3boysmama

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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!**

—Katherine

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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.

—Dola

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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.

—Explorer

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Jan 11, 2011

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.

—xblondeangel127x

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Nutrition

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.

Nutritional Information

Asian Chicken and Rice Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 336
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 1.4g 7 %
Cholesterol 64mg 21 %
Sodium 1052mg 42 %
** Potassium 230mg 6 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 1.3g 5 %
Protein 27.3g 55 %
Sugars 9.6g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 25 %
** Thiamin 24 %
** Niacin 104 %
** Vitamin B6 23 %
** Magnesium 12 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.