- 3/4 cup uncooked regular long-grain white rice
- 4 skinless, boneless chicken breast halves
- 1 can Campbell's Golden Mushroom Soup
- 3/4 cup water
- 2 tbsp soy sauce
- 2 tbsp cider vinegar
- 2 tbsp honey
- 1 tsp garlic powder
- frozen vegetables (optional)
- paprika
Preheat oven to 375 degrees. Spread rice in an 11x18-inch shallow baking dish. Top with chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in medium bowl. Pour the soup mixture over the chicken. Add frozen vegetables if desired. Sprinkle with paprika. Cover. Bake for 45 minutes or until chicken is cooked through.
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