Asian Chicken and Rice Casserole
This delicious Asian inspired chicken and rice recipe takes less than 10 minutes to prepare! It's so filling . . . your family will love it.
Servings 4 servings
Calories 344kcal
Equipment
Ingredients
- 3/4 cup regular long-grain white rice uncooked, not instant
- 1 lb chicken breast(s) 4 breasts
- 1 can Campbell's Condensed Cream of Mushroom soup
- 3/4 cup water
- 2 T soy sauce
- 2 T apple cider vinegar
- 2 T honey
- 1 teaspoon garlic powder
- 1 sprinkle paprika
Instructions
- Preheat your oven to 375ºF. Spray a casserole dish with cooking spray.
- Spread the rice across the bottom of the dish. You can use brown rice too - just make sure it's not instant.
- Place your chicken in the pan and spread the frozen vegetables across the top.
- cx In a large bowl, stir together the soup, water, soy sauce, vinegar, honey, and garlic powder.
- Pour the mixture over the chicken and veggies. Sprinkle with a bit of salt and pepper to season. Cover with tin foil.
- Bake for 45 minutes or until the chicken is cooked through. Uncover, let cool for 5 minutes, and serve.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 42g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1180mg | Potassium: 600mg | Fiber: 1g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg