1 hr 25 mins
1 hr 5 mins
This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.
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Units: US | Metric
- 1 whole roasting chickens, cut up or 4 chicken breasts, halved
- 59.14 ml flour
- 59.14-118.29 ml butter, melted
- 1Preheat oven to 350°F.
- 2Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
- 3Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
- 4In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
- 5Bake the chicken for one hour or until juices run clear and the chicken is tender.
- 6Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
- 7For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
- 8Once boiling and thickened add the papaya to the chicken in the roaster.
- 9Pour the sauce over all, and put back in the oven for 5 minutes.
- 10Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
- 11If you serve this dish with rice, double the sauce recipe.
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Nutritional Facts for Easy Papaya Chicken Casserole
Serving Size: 1 (108 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 231.9
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 5.3 g
- Cholesterol 41.9 mg
- Sodium 208.5 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 0.8 g
- Sugars 18.9 g
- Protein 7.4 g