Baked Sweet & Sour Chicken

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 2 Green peppers
  • 1 15.75 oz can Pineapple chunks

• Canned Goods

  • 1 packet Onion soup mix

• Condiments

  • 1 cup Apricot preserves
  • 1 16 oz bottle French or catalina salad dressing

• Pasta & Grains

  • 1 Rice, cooked

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees.
• Spray a 9x13 baking dish with nonstick cooking spray.
• Cut the chicken breasts into 1-inch chunks.
• In a mixing bowl, combine salad dressing, apricot preserves and dry soup mix.
• Add in chicken breasts and stir well.
• Then pour mixture into baking dish.
• Bake, uncovered, for 45 minutes.
• Take out and stir in drained pineapple and chopped green peppers. Stir and cook for an additional 15 minutes.
• Remove from oven and serve over cooked rice.

Nutrition