Wednesday, October 17, 2007

Sweet and Sour Chicken Casserole

2 cups chicken, cooked and cubed
1 can (20 oz.) unsweetened pineapple chunks, drained
1 jar (12 oz.) apricot preserves
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (8 oz.) water chestnuts, drained

In a bowl, combine the first five ingredients. Transfer to a greased casserole dish. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serve over hot white rice, if desired.

Yield: 6 servings

Kansas City, MO

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