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    You are in: Home / Recipes / Oriental Baked Chicken Recipe
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    Oriental Baked Chicken

    1/1 Photo of Oriental Baked Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Nancy Sneed's Note:

    Simple but not short on taste! I found this recipe on the back of a Campbell's Tomato Soup can. It quickly became a hit at our house.

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    Units: US | Metric


    1. 1
      Combine all except chicken.
    2. 2
      In a 3 quart casserole, arrange chicken pieces.
    3. 3
      Bake at 375 for 30 minutes.
    4. 4
      Spoon off fat.
    5. 5
      Spoon soup mixture over chicken.
    6. 6
      Bake 30 minutes or til juices run clear.
    7. 7
      Stir sauce.
    8. 8
      Serve with rice if desired.
    9. 9
      If desired remove skin before cooking.

    Ratings & Reviews:

    • on May 24, 2002


      This was just packed with flavour. I was licking up the leftover sauce, not a pretty sight but it was so delicious! I used skinless chicken breasts. I didn't bake them first, but just put them in raw, into a casserole dish with the sauce. I then baked the whole lot together for about 50 minutes. I used a heaped teaspoon each of grated fresh ginger and crushed garlic instead of the powders. The chicken was very tender and tasty. I served it over rice with some green beans. I also liked that this recipe uses ingredients that I always have on hand so I will be making this again for sure.

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    • on July 10, 2003


      YUMMY, YUMMY!!! It was too hot to turn on the oven, so I used the crockpot. I used about 1 1/2 lbs. of boneless, skinless chicken breast, cut into pieces, threw in a bag of frozen oriental mixed vegetables, a can of sliced water chestnuts, and poured the sauce over top. Cooked on high for an hour, then turned it to low for about 2 hours. I did add a little water (about 1/2 c.) and used fresh garlic. I had the meal in the crockpot in about 10 minutes max., cooked some simple and ABSOLUTELY AWESOME!!! The sauce is just out of this world!! Thanks so much Nancy! ~Manda

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    • on March 14, 2009


      I would probably rate this 3 stars on taste, but it earned another star due to the ease of preparation and the fact that one of my kids asked if I would make it again sometime. (My other kids weren't as crazy about it, but thought it was okay.) The chicken was definitely moist and juicy. I used split chicken breasts with the skin on. To me, the sauce was a little salty. It probably would have been better if I'd used a light soy sauce. Overall, it was a quick and easy dinner that I would describe as adult-friendly kid food. (I think it's the processed flavor and saltiness of the tomato soup that makes me think of it that way.)

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    Nutritional Facts for Oriental Baked Chicken

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.0
    Calories from Fat 249
    Total Fat 27.6 g
    Saturated Fat 7.7 g
    Cholesterol 176.2 mg
    Sodium 962.4 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 1.0 g
    Sugars 13.0 g
    Protein 56.8 g

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