Sweet and Sour Chicken

Sweet and Sour Chicken
5 to 6 boneless, skinless chicken breasts, cut into 1 inch cubes
1 large bottle French dressing
1 can chunked pineapple (and juice)
1 cup brown sugar

Mix all ingredients in a 9x13 pan. Bake in oven at 350* for one hour. Serve with rice.

(You can also make the sauce and pour it over shredded chicken from your freezer. See this post for directions.)

Prepared Chicken

This tip is courtesy of my mom. For years, whenever she cooks chicken breasts in the crockpot she throws in a couple extra to put in the freezer for use in a casserole on another day. I have issues with touching meat, raw or cooked, so cooking more at once works for me (and my issues).


1. Take a bag of chicken (above).
2. Dump it into a crockpot (below). Cook on high for about six hours or low for about 10 hours. I often turn it on before I go to bed and let it cook all night.
3. Take the chicken out of the crockpot and let it cool. Divide it into ziploc bags and freeze. When you need cooked chicken for a casserole, just defrost a bag of chicken and throw it into the bowl!

You can also do this with hamburger. HERE