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Asian Chicken and Rice Bake

October 13, 2009
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Here’s a new twist on the standard chicken and rice bake. The flavors bake up sweet and savory and delicious! There are never leftovers in my house when I make this. Serve with Toasted Sesame Green Beans for a great meal. I found this recipe in Family Circle magazine years ago.

Ingredients:
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
1 can Campbell’s condensed golden mushroom soup
3/4 cup water
2 Tablespoons soy sauce
2 Tablespoons cider vinegar
2 Tablespoons honey
1 teaspoon garlic powder
Ground paprika, to taste

Directions:

  • Pre heat oven to 375 degrees F.
  • Spray 2-quart baking dish with Pam cooking spray.
  • Evenly spread rice in bottom of prepared baking dish.
  • Place chicken breasts side-by-side on top of rice.
  • In a bowl, whisk together soup, water, soy sauce, vinegar, honey, and garlic powder until well combined.
  • Pour soup mixture over chicken breasts in baking dish. DO NOT STIR.
  • Sprinkle paprika, to taste, over chicken and sauce.
  • Cover dish and bake 45 minutes, or until bubbling and almost all liquid is absorbed and chicken is cooked thru.
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One Response to “ Asian Chicken and Rice Bake ”

  1. I_sugar on October 13, 2009 at 5:04 pm

    i wish i could cook as good as you 😛 look really good

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