Orange Chicken and Rice Bake

Mmmmm! I tried out this recipe the other night and was pleased with how it turned out and promised my mom that I would share it. The only change that I made with the recipe was that I substituted Quorn Chik'N Tenders meat substitute in place of the chicken and it turned out just fine. For the life of me I cannot remember where it is that I found this recipe...but I found it in my recipe binder the other night and decided to give it a try.

1/2 cup frozen orange juice concentrate, partially thawed
1 can cream of chicken soup (I used reduced fat cream of mushroom)
1 cup milk
3/4 cup un-cooked long grain white rice
1/2 tsp garlic powder
1/8 tsp salt
2 cups mixture of red and green pepper strips (I used yellow and green peppers)
4 boneless chicken breasts (or meat substitute Quorn products)
1 Tbsp fresh parsley

• Set 2 Tbsp orange juice concentrate aside
  

• Mix soup, remaining juice, milk, rice, garlic powder, salt and pepper in a shallow 2 quart baking dish; spread evenly with vegetables

• Top with chicken, sprinkle with parsley and cover

• Bake at 400 degrees F until chicken and rice are done, about 50 minutes, remove cover and brush chicken with remaining reserved orange juice and broil until golden (about 5 minutes), stir before serving