5 from 9 votes
Sweet and Sour Chicken Casserole
Filled with chicken, rice, and veggies all coated in sweet and sour sauce, this casserole is so delicious and will be a hit at dinner time!
Cook Time
35 mins
Servings:
6
Course:
Main Course, Dinner, Others
Cuisine:
Chinese, American
Ingredients
- 1 ½ pounds chicken breast boneless, skinless, sliced thin
- 4 cups white rice cold, cooked rice works best, cooked
- 1 red bell pepper diced (seeds removed)
- 1 green bell pepper diced (seeds removed)
- 1 can (20 ounces) pineapple chunks, drained
- 1 cup carrot sliced
- 1/4 cup green onion sliced
Sweet and Sour Sauce
- 1 ¼ cups granulated sugar
- 1/3 cup ketchup
- 3/4 cup white vinegar distilled
- 2 ½ Tablespoons soy sauce low-sodium
- 2 teaspoons garlic salt
Instructions
- 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!
Cup of Yum
Notes
- TO FREEZE: Prepare casserole up until baking point. (I like to use the foil pans when freezing this recipe.) Do not bake. Cover pan tightly with foil and place in freezer. Stays good frozen for up to 2 months. To heat: place frozen pan in fridge to thaw for 24 hours. Then bake as directed. Enjoy!