Ingredients
6 boneless skinless chicken breast halves (4 ounces each) 1 bottle (14 ounces) ketchup1 can (10-3/4 ounces) condensed tomato soup, undiluted1 medium green pepper, coarsely chopped1/3 cup cider vinegar1/4 cup packed brown sugar1 teaspoon ground mustard1 can (8 ounces) pineapple chunks, undrainedHot cooked rice
Preparation
Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken.
Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice.
