Apricot preserves give a different twist to this saucy sweet-and-sour chicken from Melanie May of Fishers, Indiana. With just five ingredients, it's a snap to stir up and serve over rice.
INGREDIENTS
* 2 cups cubed cooked chicken * 1 can (20 ounces) unsweetened pineapple chunks, drained * 1 jar (12 ounces) apricot preserves or spreadable fruit * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted * 1 can (8 ounces) water chestnuts, drained * Hot cooked rice
SERVINGS 6 CATEGORY Low Fat METHOD Baked PREP 5 min. COOK 30 min. TOTAL 35 min.
DIRECTIONS
In a bowl, combine the first five ingredients. Transfer to a greased 2-qt baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Serve over rice. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (prepared with reduced-fat soup and spreadable fruit: calculated without rice) equals 259 calories, 3 g fat (0 saturated fat), 44 mg cholesterol, 413 mg sodium, 41 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 fruit, 1/2 vegetable.
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