July 6, 2009

Chicken Pineapple Casserole

Chicken / Pineapple Casserole
Lindsay Walden
2-3 pieces of chicken
½ medium onion
2 cans cream of chicken soup
2-3 cups rice
2 tablespoons butter
Pineapple tidbits
Slivered almonds

Cook chicken breasts. Cut into bite size pieces. Sauté ½ medium onion in butter. Add cream of chicken soup, pineapple tidbits, and chicken. Warm through. Pour over 2-3 cups of rice. Sprinkle slivered almonds. Heat in 350˚F oven for approximately 20 minutes or until almonds turn slightly brown.

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