Orange Chicken and Rice Bake Recipe

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

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 4 servings

Instructions

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.

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.

Dinner