Sweet and Sour Chicken Stir Fry Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 6
- Course: Main Dish
This crowd-pleasing casserole comes together quickly thanks to a little help from a rotisserie chicken and quick-cooking brown rice. Clean up is even faster by lining your baking dish with Pan Lining Paper. With lots of vegetables and an Asian-inspired sweet and sour sauce, this is a dish your family will love that you can feel great about serving!
Reynolds Kitchens tip
Rice-based casseroles can sometimes create a crusty mess to soak and scrub later. But if you use pan lining paper, cleanup will only take a few seconds! Just turn your pan upside down and press a sheet of pan lining paper around it. Next, remove the paper, flip the pan over and drop the paper inside. Then, simply crimp the edges around the rim of the pan and you’re ready to make your casserole. Plus after you’re done enjoying it, just crumple up the pan lining paper and toss it in the trash for the quickest of cleanups!
- 4 garlic cloves, minced
- 1 3/4 cups chicken broth
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 2 teaspoons ground fresh ginger
- 2 cups uncooked instant whole-grain brown rice
- 3 1/2 cups chopped boneless, skinless cooked chicken meat (from 1 rotisserie chicken)
- 2 medium carrots, peeled and thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas
- 3/4 cup chopped fresh pineapple
LINE 13x9x2-inch baking pan with Reynolds Wrap® Pan Lining Paper.
PREHEAT oven to 375°F.
COMBINE garlic, broth, brown sugar, ketchup, soy sauce and ginger in a medium bowl.
SPREAD rice in bottom of prepared baking pan, then layer with chicken, carrots, bell pepper, peas and pineapple. Pour broth mixture over top. Cover with foil.
BAKE in center of oven for 35 to 40 minutes or until rice is tender. Serve immediately.
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