Orange Chicken and Rice Bake
- Set 2 tbsp (30 mL) orange juice concentrate aside.
- Mix soup,remaining juice concentrate,milk,rice,garlic powder,salt and pepper in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
- Top with chicken. Sprinkle chicken with parsley. Cover.
- 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.
If fresh herbs are not close at hand,substitute with about 1 teaspoon (5 mL) dried herbs for each tablespoon of freshly chopped herbs.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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