Asian Chicken & Rice Bake

Asian Chicken & Rice Bake

1 cup uncooked regular long-grain white rice
2 cups frozen broccoli florets
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 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 broccoli then the the chicken pieces.

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.

John liked it....I thought it was just OK.

From Campbell's