INGREDIENTS:
- 3/4 cup uncooked regular long-grain white rice
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 10 3/4 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
- paprika
INSTRUCTIONS:
- 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 degrees 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.
Tips:
- Add 2 cups frozen broccoli flowerets to the rice before baking.
- Sprinkle with toasted sesame seeds after baking.
Source: The Recipe File
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