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Orange Chicken and Rice Bake
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| Prep Time: 10 min Cook Time: 50 min Ingredients | |
| 1/2 cup (125 mL) | frozen orange juice concentrate, partially thawed |
| 1 can CAMPBELL'S® Low Fat Cream of Chicken Soup | |
| 1 cup (250 mL) | 1% milk |
| 3/4 cup (175 mL) | uncooked regular long-grain white rice |
| 1/2 tsp (2 mL) | garlic powder |
| 1/8 tsp (0.5 mL) | salt |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 2 cups (500 mL) | mixture of red and green pepper strips |
| 4 (about 1 lb/500 g) | 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.
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