Sweet-and-Sour Chicken Casserole Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.

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

Directions

In a large bowl, combine the first five ingredients. Transfer to a greased 2-qt. baking dish.
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

3/4 cup: 259 calories, 3g fat (0 saturated fat), 44mg cholesterol, 413mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 2 fruit, 1/2 vegetable.

  • 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
  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

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