Sweet and Sour Chicken and Rice

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

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1 (2 1/2-3 lb)  chicken, cut up
• 1  cup long-grain rice
• 2  cups chicken broth
• 1 (8 ounce) can crushed pineapple
• 1⁄4 cup  packed brown sugar (light or dark)
• 1  tablespoon cornstarch
• 2  tablespoons fresh lemon juice
• 1  tablespoon Dijon mustard
• 2  tablespoons soy sauce

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.