Asian Chicken and Rice Bake the Family Will Love!

Make this Asian chicken and rice recipe with a delicious sauce! This casserole has boneless chicken breast, veggies, and takes under 10 minutes. Your family is going to love this.

It’s a typical weeknight at your place. The kids are running amok, the clock’s ticking away, and dinner? Well, that’s still a puzzle waiting to be solved.

Enter the superhero of weeknight meals: our Asian chicken and rice casserole. A dish that’s not only a no-brainer to whip up but also gets a standing ovation from the toughest of critics – your family.

Now, let me set the scene a bit more. In this household, Asian cuisine isn’t just food; it’s a nod to a rich heritage.

Because of Steve’s Chinese roots and his grandparents’ legacy of owning a Chinese restaurant, we enjoy spicing up ordinary dishes with an Asian twist.

And this Asian chicken and rice bake? It’s our latest masterpiece.

We take a classic, cozy chicken casserole and jazz it up with an Asian twist. The result? A mouth-watering fusion that’ll make your taste buds dance.

The beauty of this casserole lies in its simplicity and flexibility. We’ve opted for white rice, tender chicken breast, and creamy mushroom soup, creating a base that’s both hearty and comforting.

But the real MVP here is the soy sauce mixture, adding just the right amount of umami to make you go, “Where have you been all my life?”

And let’s talk veggies – easy to hide in this dish if anyone is discerning. We’re all about team broccoli here, but hey, feel free to get creative! Carrots, peas, stir-fry veggies – the world is your oyster (or should I say, your veggie drawer?).

This casserole has a secret power: it makes veggies irresistible to kids. Broccoli in our casserole doesn’t just taste like broccoli; it tastes like a little bit of heaven (wink, wink).

So, whether you’re a seasoned chef or someone who asks Google how to boil water, this Asian chicken and rice casserole is your ticket to a hassle-free, scrumptious dinner.

It’s easy, it’s versatile, and trust me, it’s a crowd-pleaser. Ready to embark on this culinary journey and transform your dinner game? Scroll down and let’s get cooking!

Ingredients

• 3/4 cup uncooked regular long-grain white rice (not instant)
• 4 skinless and boneless chicken breasts (about 1 pound)
• 1 can Campbell’s Condensed Cream of Mushroom soup
• 1 bag frozen broccoli crowns
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon garlic powder
• Sprinkle of paprika

Here are a few thoughts about this recipe:

• If you have time, you can always marinade the chicken before hand. Simply make the sauce (no broccoli, no rice) in a large bowl and add the chicken. Place in the fridge for several hours.
• I’ve been asked if the chicken breast can be substituted with chicken thighs. The answer is yes, absolutely.
• I think this would be absolutely delicious with chow mein noodles on top. I haven’t tried it, but doesn’t it sounds tasty? If you give it a go, let me know.

Get the printable recipe below!

---

What do you think of this Asian chicken and rice? Let me know in the comments! If you enjoyed this easy dinner recipe, I think you’re going to like these other options as well:

• Cheesy Chicken and Broccoli Casserole
• BBQ Ground Turkey Casserole
• Turkey Enchilada Casserole
• Chicken and Stuffing Casserole
• Ground Turkey Taco Casserole
• Tater Tot Casserole Recipe