Source: Campbell's Recipes

Asian Chicken & Rice Bake
Sweet and sour seasoning for a creamy mushroom sauce gives this tasty chicken and rice casserole an exotic note.
Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes


3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
1 can (10 3/4 ounces) 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

Spread the rice in a 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 the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Serving Suggestion: Serve with your favorite stir-fry vegetable blend.  For dessert serve lemon sorbet.
Flavor Variation: Add 2 cups frozen broccoli florets to the rice before baking.
Ingredient Note: For a little added crunch, sprinkle with toasted sesame seeds after baking.

Nutritional Values per Serving using Campbell's Golden Mushroom Soup: Calories 359, Total Fat 5g, Saturated Fat 2g, Cholesterol 76mg, Sodium 1129mg, Total Carbohydrate 44g, Dietary Fiber 1g, Protein 31g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 15%DV