Easy dinner for four.
It's very similar to the
INTERNATIONAL CHICKEN
You'll need a medium baking dish, a medium saucepan and a measuring cup.
This recipe takes about ten minutes to prepare.
INGREDIENTS
- 12 chicken breast tenders
- 1 can of condensed cream of celery soup
- 1 small can of diced or chunk pineapple
- 2 cups pineapple juice/water (from the can - add water to bring to 2 cups)
- 1 cup of long grain rice
STEP BY STEP
- preheat the oven to 350 degrees
- arrange chicken in the baking dish
- add the can of condensed soup covering the chicken
- bake at 350 for 30 - 40 minutes
- drain the pineapple juice into a measuring cup and add water to bring the volume of the liquid to 2 cups
- add the rice and heat until it's boiling
- cover the pan tightly, reduce the the heat to LOW and let it simmer for about 15 to 20 minutes - or until all the liquid is absorbed - then remove from heat and set aside
- when your rice and your chicken are both ready for serving, add the pineapple (cold) to the chicken soup mixture - you want the pineapple to be cold and everything else in the meal hot ;)
TIPS AND HINTS:
This recipe really NEEDS good pineapple, good soup and good rice. If the pineapple is cheap, it has a bitter flat taste instead of a nice juicy sweet taste.
If the rice is lower quality, it comes out grainy and you can taste the edges of the rice and the inside never really gets cooked. YUCKY!
Cheaper soup makes the flavor sort of empty.. not very tasty at all.
