Prep 5 mins
Cook 45 mins
Golden Mushroom Soup is the flavor-maker in this easy recipe--a taste of the Far East with homecooked goodness.
- 3⁄4 cup long-grain white rice, uncooked
- 4 boneless chicken breast halves
- 1 can Campbell's Golden Mushroom soup
- 3⁄4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- Spread rice in 2-qt.
- shallow baking dish.
- Top with chicken.
- Mix soup, water, soy, vinegar, honey and garlic powder.
- Pour over chicken.
- Sprinkle with paprika.
- Bake at 375°F.
- for 45 min.
- or until chicken is no longer pink and rice is done.
Thanks Recipenut for a quick and easy dinner. We loved this recipe. I especially liked sweetness and the tartness of the sauce. Making the rice with the chicken was so good. To make a lovely visual appeal, I served it with sweet/sour pickled beets. Thanks so much for posting this keeper.
The flavor in this was very good, but I tried to used brown rice and could not get it to convert over time wise. Will try again, as stated.
This has that nice garlicky Asian flavor I love. A good way to use a can of Golden Mushroom soup. I skipped the vinegar and the honey, although next time I will splurge and buy honey to add. I will also cook it for the whole 45 minutes next time instead of just 40 because my rice was not completely done.