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Sweet and Sour Chicken Casserole
5 from 1 vote

Sweet and Sour Chicken Casserole

Course Casserole, Chicken, Chinese, Main Course
Cook Time 35 minutes
Total Time 35 minutes
Servings 6
Author Holly


  • 1 ½ lbs. cooked chicken breasts shredded or sliced thin
  • 4 cups cooked white rice (cold, cooked rice works best)
  • 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
  • 1 1/4 cups granulated sugar
  • 1/3 cup ketchup
  • 3/4 cup distilled white vinegar
  • 2 1/2 Tablespoons soy sauce
  • 2 teaspoons garlic salt


  • Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
  • Spread cooked white rice evenly into prepared pan. Top rice evenly with cooked chicken breast.
  • Top chicken evenly with the diced bell peppers, pineapple and carrots.
  • SWEET AND SOUR SAUCE: In a medium bowl, whisk together all of the sweet and sour sauce ingredients.
  • Pour HALF of the sweet and sour sauce evenly over the top of veggies/chicken.
  • Cover pan with foil and bake in oven 35 to 40 minutes.
  • Carefully remove pan from oven. Carefully remove foil (it will be hot!) and let casserole stand for 5 minutes.
  • Stir the casserole to mix all the chicken, rice and veggies together. Serve each portion with remaining sweet and sour sauce and green onion. Enjoy!


TO FREEZE: Prepare casserole up until baking point. (I like to use the foil pans when freezing this recipe.) Do not bake. Cover pan tightly with foil and place in freezer. Stays good frozen for up to 2 months. To heat: place frozen pan in fridge to thaw for 24 hours. Then bake as directed. Enjoy!