Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.

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Recipe Summary test

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread the rice in an 11x8-inch (2-quart) shallow baking dish. Top with the chicken.

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  • 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 degrees F for 45 minutes or until the chicken is cooked through.

Tips

Tip: Add 2 cups frozen broccoli flowerets to the rice before baking.

Variation: Sprinkle with toasted sesame seed after baking.

Tip: Serve with your favorite stir-fry vegetable blend. For dessert serve lemon sorbet.

Nutrition Facts

336 calories; protein 27.3g; carbohydrates 43.9g; fat 4.8g; cholesterol 63.9mg; sodium 1051.7mg. Full Nutrition
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Reviews (18)

Rating: 4 stars
04/28/2009
this turned out great...i substituted chinese 5 spice for the garlic, and regular cream of chicken soup and used chicken broth instead of water. also added a splash of milk. cooked perfectly, tasted awesome!! Read More
(16)
Rating: 4 stars
06/25/2009
I thought this was a decent meal and my husband loved it! We used whole grain rice instead of long grain and I served it with glazed carrots. The only concern I have is that it was a bit salty and the mushroom soup really offset any hope this dish had of tasting "Asian". Read More
(13)
Rating: 5 stars
03/03/2010
I hesitated to make this due to the bad reviews but our family gobbled it up. I doubled the sauce and rice and added a little bit more chicken (we have 3 growing boys!) and didn't fully double the honey. Threw in a package of stir fry veggies a touch more garlic. I put a chinese hot sauce on mine but we thought it was good and the easy of preparation can't be beat! Read More
(12)
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Rating: 5 stars
07/10/2011
It mystifies me as to what makes this dish "ASIAN", but it is very good. Followed recipe exactly except I increased the rice and water by 1/4 c ea and used 50% more honey than called for as personal preference. Cut 3 rather large chicken breasts in 1/2 for portion control. Chicken came out so tender you could cut it with a fork and is great next couple days as leftovers. Will definately make again. ** I like adding the frozen broccoli to this very much, but cook for 60 min instead of 45 if you do!!! Otherwise the rice won't cook!** Read More
(8)
Rating: 4 stars
02/09/2009
My family loved this meal. Knowing that the chicken might be bland. I used cayenne pepper for flavor. I also used chicken broth and 1 1/3 rice to cut down on the water contend that happen. The chicken was moist. Also it took hour and half to cook. I added frozen broccoli for color. A quick and easy dish. Read More
(7)
Rating: 5 stars
03/04/2010
We loved this. I added a little more honey and some celery seed. I made the sauce & added shredded cooked chicken. I served the rice on the side. It's even better the next day. Read More
(7)
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Rating: 2 stars
10/25/2010
It tasted very strange to me. I'm taking it out of my recipe box, for sure. Read More
(5)
Rating: 2 stars
04/29/2014
The dish is not excellent... It does have a strange flavour to it, not sure if I would make it again. Read More
(5)
Rating: 4 stars
01/11/2011
My husband said the chicken was very moist and, when eaten in the same bite as the rice, very flavorful. I still think it needed something, but I just can't put my finger on it. Read More
(4)