Friday, November 12, 2010

Campbell's Asian Chicken and Rice Bake



A few Christmas's ago my sister got me some board book recipe books! One from Nestle and one from Campbell's. They are so fun because I can let the girls hold the book themselves. They have pictures of all the ingredients which the girls also love! And since they aren't that big none of the recipes have room to get too complicated!

Today, I made a dinner from the Campbell's cookbook that I wanted to share! I love Campbell's recipes because a lot of them can be made in one pot or one pan...and since I hate dishes that is always appealing to me! You can also find recipes at Campbell's Kitchen! But for now here is one of my favorites:


Asian Chicken and Rice Bake (4 servings)

Ingredients:
3/4 cup uncooked regular white rice
4 skinless, boneless chicken breast halves (about 1 lb.)
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
paprika

Instructions:
1) Spread rice in 2 qt. shallow covered baking dish. Place chicken on rice.

2) Mix soup, water, soy sauce, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover.

3)Bake at 375 degrees for 45-60 minutes or until chicken is no longer pink and rice is done. (And truthfully it seems to take me about an hour to get the rice soft enough)


Freezer Meal Prep and Cooking Instructions:
Pour rice in a small freezer bag, release any extra air, and seal tightly. 

Cut up chicken into portion sized pieces and place in a gallon sized freezer bag.  Add remaining ingredients to bag with chicken. Seal and massage bag slightly to combine ingredients.

Place both bags (chicken/sauce and rice) into another gallon sized freezer bag and freeze.

When ready to serve- thaw meal.  Place rice in the bottom of a greased 2 qt. covered baking dish.  Pour chicken and sauce over rice making sure to cover rice completely.  Sprinkle with extra paprika if desired. Cover and bake at 375 degrees for 60-70 minutes or until chicken is no longer pink and rice is tender. (remember that if chicken is in larger pieces or still partly frozen you'll have to add extra cook time. Use thermometer for best indication)



3 comments:

  1. Hey, I was wondering what Asian Chicken and Rice Bake was when you posted your menu this week. Thanks for sharing. I'll have to try it.

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  2. Looks and sounds fantastic! I'm excited to try it.

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  3. I made this tonight and we all liked it. I actually baked it for 2 hours on 325 while I took the kids swimming and it turned out great. Thanks for sharing!

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