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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.