Categories: Casserole, Chicken, Main Dish

Ingredients

• 4 cups shredded cooked chicken
• 1 (8 ounce) can pineapple chunks in juice
• 1 medium green bell pepper, cut into bite-size strips
• 1 medium red bell pepper, cut into bite-size strips
• 2 cups cooked white rice
• 2 tablespoons cornstarch
• 2 tablespoons packed brown sugar
• 1 (16 ounce) can whole berry cranberry sauce
• 3 tablespoons frozen orange juice concentrate, thawed
• 3 tablespoons rice vinegar or 3 tablespoons cider vinegar
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 cup slivered almond

Directions

1. Place chicken in a large mixing bowl.

2. Drain the pineapple; reserve the juice (you should have about 1/3 cup juice).

3. Add pineapple, bell pepper strips, and rice to the chicken; stir to combine.

4. In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger.

5. Cook and stir over medium heat until thickened and bubbly.

6. Add sauce to chicken mixture; stir to coat.

7. Transfer mixture to an ungreased 2-quart casserole dish.

8. Bake, covered, at 350° for 30 minutes.

9. Sprinkle with almonds; bake, uncovered, 5 minutes.

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