This large family recipe makes TWO 9×13 pans. Eat one tonight and freeze the second one. Or make one 11×18 casserole.
Shopping List and Prep:
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth ($0.76)
2 cups uncooked long grain white rice ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth ($0.76)
2 cups uncooked long grain white rice ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)
Total: $24.51 for two, or $12.26 each
For each casserole, (or if you only want to make one).
3 boneless, skinless chicken breasts
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)
Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.
In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.
Cover the dish tightly with aluminum foil. Bake for 55 minutes.
Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.
Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.
Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)
Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.
In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.
Cover the dish tightly with aluminum foil. Bake for 55 minutes.
Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.
Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.
Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.
To reheat the thawed frozen one, preheat oven to 425 degrees, and bake uncovered for an additional 25 to 30 minutes, or until the sauce has thickened.
Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.
Source: Large Family Table
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