Orange Chicken and Rice Bake

This one-pot chicken bake dish is easy and delicious using orange juice, green & red peppers and rice.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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Ingredients

  • 1/2 cup (125 mL) frozen orange juice concentrate, partially thawed
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 cup (250 mL) low fat (1%) milk
  • 3/4 cup (185 mL) uncooked regular long grain white rice
  • 1/2 tsp (3 mL) garlic powder
  • 1/8 tsp (1 mL) salt
  • 1/8 tsp (1 mL) ground black pepper
  • 2 cups (500 mL) mixture of green and red bell pepper strips
  • 4 boneless, skinless chicken breasts
  • 1 tbsp (15 mL) chopped fresh parsley leaves

Directions

  1. Set 2 tbsp (30 mL) orange juice concentrate aside.
  2. Mix soup,remaining juice concentrate,milk,rice,garlic powder,salt and pepper in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
  3. Top with chicken. Sprinkle chicken with parsley. Cover.
  4. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover,brush chicken with reserved orange juice concentrate and broil until golden – about 3 minutes. Remove chicken and stir rice before serving.

Recipe tips

If fresh herbs are not close at hand,substitute with about 1 teaspoon (5 mL) dried herbs for each tablespoon of freshly chopped herbs.

Ratings & Reviews

(1)
  • Gloria .

    May 25, 2013

    Rating by Gloria

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 391
Fat 4 g
Cholesterol 72 mg
Sodium 535 mg
Carbohydrate 54 g
Dietary Fibre 2 g
Protein 33 g
Calcium 11 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent source of protein

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