Sweet and Sour Chicken and Rice

READY IN: 2hrs 20mins
Recipe by ratherbeswimmin

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas; is ok to skin chicken before cooking, if desired.

Top Review by zoo66

This was just ok. The chicken was nice and tender, but it was all very bland looking and tasting. I did add some sliced carrots and red peppers for color, but the chicken itself very very white and insipid looking. Maybe browning the chicken first would help. Also, the rice was way overcooked and mushy. If you are going to make this, leave out the rice and broth and cook it separately.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Coat a 2-quart casserole with cooking spray.
  3. Wash the chicken, pat it dry.
  4. Put the rice in the casserole; pour the broth over the rice and top with the chicken pieces.
  5. Mix the pineapple and juice, brown sugar, cornstarch, lemon juice, mustard, and soy sauce in a medium bowl; pour over the chicken.
  6. Cover and bake for 1 1/2 to 2 hours, or until the chicken is cooked through.

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