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Sweet and Sour Chicken and Rice

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas; is ok to skin chicken before cooking, if desired.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

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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