Community Pick
Oriental Baked Chicken
"Simple but not short on taste! I found this recipe on the back of a Campbell's Tomato Soup can. It quickly became a hit at our house."
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 can tomato soup
- 3 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder
- 2 lbs chicken parts
directions
- Combine all except chicken.
- In a 3 quart casserole, arrange chicken pieces.
- Bake at 375 for 30 minutes.
- Spoon off fat.
- Spoon soup mixture over chicken.
- Bake 30 minutes or til juices run clear.
- Stir sauce.
- Serve with rice if desired.
- If desired remove skin before cooking.
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Reviews
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This was just packed with flavour. I was licking up the leftover sauce, not a pretty sight but it was so delicious! I used skinless chicken breasts. I didn't bake them first, but just put them in raw, into a casserole dish with the sauce. I then baked the whole lot together for about 50 minutes. I used a heaped teaspoon each of grated fresh ginger and crushed garlic instead of the powders. The chicken was very tender and tasty. I served it over rice with some green beans. I also liked that this recipe uses ingredients that I always have on hand so I will be making this again for sure. -
YUMMY, YUMMY!!! It was too hot to turn on the oven, so I used the crockpot. I used about 1 1/2 lbs. of boneless, skinless chicken breast, cut into pieces, threw in a bag of frozen oriental mixed vegetables, a can of sliced water chestnuts, and poured the sauce over top. Cooked on high for an hour, then turned it to low for about 2 hours. I did add a little water (about 1/2 c.) and used fresh garlic. I had the meal in the crockpot in about 10 minutes max., cooked some rice...so simple and ABSOLUTELY AWESOME!!! The sauce is just out of this world!! Thanks so much Nancy! ~Manda -
I would probably rate this 3 stars on taste, but it earned another star due to the ease of preparation and the fact that one of my kids asked if I would make it again sometime. (My other kids weren't as crazy about it, but thought it was okay.) The chicken was definitely moist and juicy. I used split chicken breasts with the skin on. To me, the sauce was a little salty. It probably would have been better if I'd used a light soy sauce. Overall, it was a quick and easy dinner that I would describe as adult-friendly kid food. (I think it's the processed flavor and saltiness of the tomato soup that makes me think of it that way.) -
So simple, yet very flavorful. I agree with Dale! - the sauce was so yummy. I subbed the chicken parts for boneless/skinless chicken breas fillets, just over a pound since I'm cooking for just two, but I left the sauce ingred the same amount. I also can't eat dark meat with my IBS (and I don't like it anyway). I served this over white rice and the sauce tasted so good with the rice alone, I was so glad I kept the amts the same. I also served this with green beans on the side. Thanks for posting this, Nancy! I had to add to my previous comments; this recipe kind of got lost in my cookbook, but I hadn't forgotten about it. I made one big change this time. Tomato soup usually has ingredients that my IBS doesn't allow me to digest well, so I subbed tomato sauce instead (about 11 oz), used 2 large boneless/skinless chicken breasts and kept the rest of the ingredients the same, baking chicken and sauce at once for about 50 mins. Still great, still melt-in-your-mouth tender! :)
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A very simple and yummy chicken recipe! I followed the recipe exactly the first time and used the crockpot the second time. Both were good but I prefer the oven method. The sauce is great over rice!
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Tweaks
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So simple, yet very flavorful. I agree with Dale! - the sauce was so yummy. I subbed the chicken parts for boneless/skinless chicken breas fillets, just over a pound since I'm cooking for just two, but I left the sauce ingred the same amount. I also can't eat dark meat with my IBS (and I don't like it anyway). I served this over white rice and the sauce tasted so good with the rice alone, I was so glad I kept the amts the same. I also served this with green beans on the side. Thanks for posting this, Nancy! I had to add to my previous comments; this recipe kind of got lost in my cookbook, but I hadn't forgotten about it. I made one big change this time. Tomato soup usually has ingredients that my IBS doesn't allow me to digest well, so I subbed tomato sauce instead (about 11 oz), used 2 large boneless/skinless chicken breasts and kept the rest of the ingredients the same, baking chicken and sauce at once for about 50 mins. Still great, still melt-in-your-mouth tender! :)
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
