Aloha Chicken
An easy sweet and sour chicken recipe that's made with simple pantry ingredients.
Equipment
- 1 9 by 13 inch casserole dish
- 1 Mixing bowl
- measuring cups
Ingredients
- 6 boneless, skinless chicken breasts about 4 ounces each
- 1 14 ounce bottle of ketchup
- 1 10 ¾ ounce can of condensed tomato soup, undiluted
- 1 medium green bell pepper, chopped
- ⅓ cup apple cider vinegar
- ¼ cup brown sugar, packed
- 1 teaspoon ground mustard
- 1 8 ounce can, pineapple tidbits, undrained
Instructions
- Preheat oven to 375℉. Spray casserole dish with non-stick spray.
- Arrange chicken breast in casserole dish in one layer.
- In a medium mixing bowl, whisk together ketchup, undiluted canned soup, bell pepper, cider vinegar, brown sugar, and ground mustard until well blended. Add undrained pineapple tidbits and stir well to fully combine. Pour mixture evenly over chicken breasts and bake, uncovered for 30 to 35 minutes, or until instant-read thermometer reads 165℉.
- Serve over cooked rice or mashed potatoes.
Notes
Store leftovers promptly in an airtight container in the refrigerator for up to 2 days. Reheat in an oven-safe dish until heated through.
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https://www.redcottagechronicles.com/taste-of-home-tuesday/taste-of-home-tuesday-chicken-aloha/