Description
This Sweet and Sour Chicken Casserole is a delightful, flavorful baked dish featuring tender chicken breasts, vibrant bell peppers, pineapple chunks, and carrots atop a bed of fluffy white rice. Bathed in a tangy and sweet sauce made from vinegar, ketchup, soy sauce, and sugar, this casserole offers a perfect balance of savory and fruity flavors. Ideal for a comforting family dinner, it’s easy to prepare and sure to please both kids and adults alike.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ 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
Base
- 4 cups cooked white rice (cold, cooked rice works best)
Sweet and Sour Sauce
- 1 ¼ cups granulated sugar
- 1/3 cup ketchup
- 3/4 cup distilled white vinegar
- 2 ½ tablespoons low-sodium soy sauce
- 2 teaspoons garlic salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan thoroughly with non-stick spray to prevent sticking and ensure easy cleanup.
- Assemble the Casserole: Spread the cooked white rice evenly across the bottom of the prepared baking pan. Layer the thinly sliced chicken breasts evenly over the rice. Next, distribute the diced red and green bell peppers, pineapple chunks, and sliced carrots over the top of the chicken layer.
- Make the Sweet and Sour Sauce: In a medium-sized bowl, whisk together the granulated sugar, ketchup, distilled white vinegar, low-sodium soy sauce, and garlic salt until the sugar is completely dissolved and the sauce is smooth and well combined.
- Add Sauce and Bake: Pour half of the sweet and sour sauce evenly over the assembled veggies and chicken in the baking pan. Cover the pan tightly with aluminum foil to retain moisture during cooking. Bake in the preheated oven for 40 to 50 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
- Rest and Remove Foil: Carefully remove the hot pan from the oven, then cautiously take off the foil to avoid steam burns. Let the casserole stand for 5 minutes to allow flavors to meld and to make serving easier.
- Mix and Serve: Stir the casserole gently to combine the rice, chicken, and veggies evenly. Serve each portion with the remaining half of the sweet and sour sauce drizzled on top. Garnish with sliced green onions and enjoy your flavorful sweet and sour chicken casserole!
Notes
- Using cold, cooked rice helps prevent the casserole from becoming mushy.
- You can substitute brown rice for a healthier option, but adjust cooking time if making rice from scratch.
- Make sure chicken is cut thinly and evenly to ensure even cooking.
- For a lower sugar option, reduce the sugar content slightly or use a sugar substitute carefully.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If you prefer a thicker sauce, mix in 1 teaspoon of cornstarch with the sauce ingredients before cooking.
