Summary
| Yield | |
|---|---|
| Source | Pat Cox |
| Prep time | |
| Cooking time | |
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Description
This is an easy dish using tinned soup. If preferred 1 pt. (20 oz.) thick white sauce made with chicken stock and milk may be used.
Ingredients
2 cups
chicken (cubed cooked) 2 cans
cream of chicken soup 1 can
pineapple (bits) 1
sweet pepper (large green cut in strips) 2 tablespoons
vegetable oil 1
cloves garlic (minced or garlic powder to taste) 2 tablespoons
soy sauce 3 cups
cooked rice 1⁄4 cup
slivered almondsInstructions
How to make Chicken Hawaiian?
1. Drain pineapple, saving juice. In a heavy saucepan, heat oil and cook green pepper with garlic until tender.
2. Blend in soup and 1/3-1/2 cup pineapple juice, stirring carefully with wooden spoon.
3. Add chicken, pineapple and soy sauce. Heat through, stirring occasionally.
4. Serve over rice. Top with toasted slivered almonds.
Notes
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