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Sweet-and-Sour Chicken Casserole Recipe

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Apricot preserves give a different twist to this saucy sweet-and-sour chicken from Melanie May of Fishers, Indiana. With just five ingredients, it's a snap to stir up and serve over rice.
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 jar (12 ounces) apricot preserves or spreadable fruit
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) water chestnuts, drained
  • Hot cooked rice

Nutritional Facts

One serving (prepared with reduced-fat soup and spreadable fruit: calculated without rice) equals 259 calories, 3 g fat (0 saturated fat), 44 mg cholesterol, 413 mg sodium, 41 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 fruit, 1/2 vegetable.

Directions

  1. In a large bowl, combine the first five ingredients. Transfer to a greased 2-qt. baking dish.
  2. Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with rice. Yield: 6 servings.
Originally published as Golden Chicken Casserole in Quick Cooking September/October 2000, p20

Nutritional Facts

One serving (prepared with reduced-fat soup and spreadable fruit: calculated without rice) equals 259 calories, 3 g fat (0 saturated fat), 44 mg cholesterol, 413 mg sodium, 41 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 fruit, 1/2 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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