Description
A vibrant and flavorful Sweet and Sour Chicken Casserole combining tender chicken breasts, colorful bell peppers, pineapple chunks, and carrots over a bed of fluffy white rice, all baked in a tangy sweet and sour sauce for a comforting and easy weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 1 ยฝ pounds boneless, skinless chicken breasts, sliced thin
- 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
- 4 cups cooked white rice (cold, cooked rice works best)
Sweet and Sour Sauce
- 1 ยผ cups granulated sugar
- 1/3 cup ketchup
- 3/4 cup distilled white vinegar
- 2 ยฝ tablespoons low-sodium soy sauce
- 2 teaspoons garlic salt
Instructions
- Preheat and Prepare: Preheat your oven to 375ยฐF (190ยฐC) and grease a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Layer Ingredients: Evenly spread the cooked white rice into the prepared pan. Arrange the thinly sliced chicken breasts evenly over the rice. Top the chicken with the diced red and green bell peppers, pineapple chunks, and sliced carrots.
- Make Sweet and Sour Sauce: In a medium bowl, whisk together granulated sugar, ketchup, distilled white vinegar, low-sodium soy sauce, and garlic salt until fully combined to create the sauce.
- Assemble and Bake: Pour half of the sweet and sour sauce evenly over the layered chicken and vegetables. Cover the pan tightly with foil and bake in the preheated oven for 40 to 50 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Cool and Rest: Carefully remove the casserole from the oven and take off the foil (beware of steam). Let the casserole stand for 5 minutes to settle and cool slightly.
- Serve: Stir the casserole gently to mix the chicken, rice, and vegetables together. Serve each portion with the remaining sweet and sour sauce poured on top and garnish with sliced green onion. Enjoy!
Notes
- Using cold, cooked rice helps prevent the casserole from becoming too mushy.
- If you prefer a thicker sauce, you can simmer the remaining sweet and sour sauce on the stovetop for a few minutes before serving.
- This dish can be made ahead by assembling and refrigerating, then baking when ready.
- To keep it low sodium, use low-sodium soy sauce and adjust seasoning accordingly.
