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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook celery and onion in butter in large skillet over medium heat until tender crisp.
  2. Stir in chicken, soup, pineapple, ⅓ cup pineapple juice, parsley, ginger, salt, mustard, lemon juice and soy sauce. Heat thoroughly.
  3. Serve over hot rice; sprinkle with almonds, if desired.
  4. Pour on fluffy rice.
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