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