You haven’t tried a true casserole until you’ve made this Hawaiian Chicken and Rice Casserole. It’s so easy to make. This large family recipe makes TWO 9×13 pans!
- 5 to 6 boneless, skinless chicken breasts
- 1 cup brown sugar
- 2 cups liquid aminos
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 cups uncooked long grain white rice
- 1 red onion, diced
- 2 red bell peppers, seeded and diced
- 2 (20 ounce) cans pineapple tidbits in juice, NOT drained
- 10 slices bacon, cooked and coarsely chopped
- Green onions, sliced (for garnish)
Preheat oven to 425 degrees. Prepare two regular 9×13 casserole dishes or one 11×18 casserole dish with nonstick cooking spray.
In a large bowl, whisk together the brown sugar, liquid aminos, garlic, and chicken broth. Divide between the two casserole dishes. 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.
Return the 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.
Keywords: easy recipes