6 boneless skinless chicken breast halves (4 ounces each)
1 bottle (14 ounces) ketchup
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium green pepper, coarsely chopped
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon ground mustard
1 can (8 ounces) pineapple chunks, undrained
Hot cooked rice
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. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.