Sweet and Sour Chicken Stir-Fry Casserole

I think the word “casserole” gets a bad rep. I know that I personally picture some gloppy, mushy mess of canned soup, some sort of creamy element, and little to no real vegetables.

When my old cheap rectangular baking dish finally decided to go to cooking equipment heaven, I decided to invest in a new, beautiful one that will be last me for the long haul.

I immediately put it work by baking up a big batch of bright and healthy goodness. But what to call it, if not a casserole?

Maybe you could called it Baked Stir Fry, or Wokless Stir Fry. But let’s be real. This here is a straight-up Asian-inspired chicken and rice casserole. Shhhh.

But instead of mushy white rice, there’s brown rice that still has a little chew to it when it’s finished (just the way I like it, when I’m not eating coconut risotto).

And instead of unrecognizable vegetable products from cans, there’s tons of fresh and bright real vegetables and pineapple.

And instead of a gloppy cream sauce, there’s just a thin homemade sweet and sour sauce for added flavor without heaviness in this stir-fry casserole.

And instead of soaking and scrubbing and re-scrubbing a crusty casserole dish to relieve it of it’s baked-on sauce, there’s literally five seconds of cleanup. I lined my beautiful new casserole dish with Reynolds Wrap® Pan Lining Paper.

When the meal was finished, I scooped out the leftovers and then just lifted the lining paper out and directly into the trash. Just like that, my new dish was . . . well, good as new. T

his pan lining paper is SO convenient, my husband has even started using it to line the drip tray in his smoker. We’re both pretty obsessed with getting to eat meals like this, without all the scrubbing to clean up!

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Sweet and Sour Chicken Stir-Fry Casserole

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

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Ingredients

• 4 garlic cloves, minced
• 3 1/4 cups chicken broth
• 3 1/2 tablespoons light brown sugar
• 2 1/2 tablespoons ketchup
• 1 1/2 tablespoons soy sauce
• 1 tablespoon ground fresh ginger
• 2 cups uncooked instant whole-grain brown rice
• 3 1/2 cups chopped boneless, skinless cooked chicken meat (from 1 rotisserie chicken)
• 2 medium carrots, peeled and thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup chopped fresh pineapple

Instructions

1. LINE 13x9x2-inch baking pan with Reynolds Wrap® Pan Lining Paper.
2. PREHEAT oven to 375° F.
3. COMBINE garlic, broth, brown sugar, ketchup, soy sauce and ginger in a medium bowl.
4. SPREAD rice in bottom of prepared baking pan, then layer with chicken, carrots, bell pepper, peas and pineapple. Pour broth mixture over top. Cover with foil.
5. BAKE in center of oven for 35 to 40 minutes or until rice is tender. Serve immediately.

Notes

REYNOLDS KITCHENS TIP: Pan Lining Paper makes cleanup a breeze. Just fold up and transfer pan lining paper to the trash, and your pan is clean and ready to use again!

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This is a sponsored post written by me on behalf of Reynolds. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.