Asian Chicken & Rice Casserole
- 3/4 cup uncooked regular long-grain white rice
- 4 skinless, boneless chicken breasts halves
- 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
- 2 cups frozen broccoli florets
- 3/4 cup water
- 2 tbsp. soy sauce
- 2 tbsp. cider vinegar
- 2 tbsp. honey
- 1 tsp. garlic powder
- Paprika
- Sesame Seed
Spread the rice & broccoli in an 11 x 8-inch (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.
Bake at 375°F. for 45 minutes or until the chicken is cooked through.
Sprinkle with toasted sesame seed after baking.