Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. boneless, skinless chicken breasts, sliced thin
  • 4 cups cooked white rice ((cold, cooked rice works best))
  • 1 red bell pepper (diced (seeds removed))
  • 1 green bell pepper (diced (seeds removed))
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 cup sliced carrots
  • 1/4 cup sliced green onion
  • SWEET AND SOUR SAUCE:
  • 1 1/4 cups granulated sugar
  • 1/3 cup ketchup
  • 3/4 cup distilled white vinegar
  • 2 1/2 Tablespoons soy sauce
  • 2 teaspoons garlic salt

Instruction

  • Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
  • Spread cooked white rice evenly into prepared pan. Top rice evenly with the sliced chicken breast. Top chicken evenly with the diced bell peppers, pineapple and carrots.
  • SWEET AND SOUR SAUCE: In a medium bowl, whisk together all of the sweet and sour sauce ingredients.
  • Pour HALF of the sweet and sour sauce evenly over the top of veggies/chicken. Cover pan with foil and bake in oven for 40 to 50 minutes or until chicken is cooked thoroughly and veggies are tender.
  • Carefully remove pan from oven. Carefully remove foil (it will be hot!) and let casserole stand for 5 minutes.
  • Stir the casserole to mix all the chicken, rice and veggies together. Serve each portion with remaining sweet and sour sauce and green onion. Enjoy!