Almond Chicken

• 1 can (8 oz.) pineapple chunks in syrup
• 1 green pepper, cut into 1-inch pieces
• 2/3 c. sherry
• 1/4 c. cornstarch
• 1 small tomato, cut into wedges
• 3 c. cooked and diced chicken
• 2 stalks celery, diagonally sliced
• 3/4 c. whole toasted almonds
• chicken bouillon
• 1/3 c. soy sauce
• 1 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1 Tbsp. green onion slices

1. Drain pineapple, reserving juice for sauce.
2. Combine pineapple with chicken, celery, green pepper and almonds in 2-quart casserole.
3. Combine reserved pineapple juice with enough chicken bouillon to measure 2 cups.
4. Add sherry, soy sauce, cornstarch, ginger and garlic powder.
5. Stir well to dissolve cornstarch; pour over chicken mixture and mix well.
6. Bake in 375u0b0 oven for 40 to 45 minutes or until sauce has thickened, stirring occasionally.
7. Add tomato wedges and sprinkle with green onion.
8. Bake 5 minutes longer or until heated through.
9. Serve over rice, if desired. Makes 4 to 6 servings.

pineapple, green pepper, sherry, cornstarch, tomato, chicken, stalks celery, almonds, chicken bouillon, soy sauce, ground ginger, garlic powder, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347735 (may not work)