Asian Chicken & Rice Bake

Talk about a chicken makeover! A slight Asian twist is all you need to
transform ordinary chicken into something special. If sweet and sour is
your thing, this quick, simple bake will hit the spot.

Asian Chicken & Rice Bake
from Campbell's Kitchen

Prep Time: 5 min.
Bake Time: 45 min.

3/4 cup *uncooked* regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) 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

1. Spread the rice in a 2-quart shallow baking dish. Top with the chicken.

2. 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.

3. Bake at 375°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.

/Flavor Variation:/ Add* 2 cups* frozen broccoli florets to the rice
before baking.

/Ingredient Note:/ For a little added crunch, sprinkle with toasted
sesame seeds after baking.
Makes: 4 servings.

Kitchen Clip
                              Honey will sometimes crystallize, becoming hard and crusty. But
fixing it is easy: Remove the lid on the jar and set it in a saucepan of
simmering water. The water bath will melt the honey back to a liquid
state. (You can also melt the honey in a microwave.)
Received on Thu Sep 9 22:48:03 2010