Chicken Coconut Casserole

• 4 large chicken breasts, boneless and skinless
• 2 cups diagonally cut celery (about 1 inch pieces)
• 1 medium onion, chopped
• 12 teaspoon ground ginger (I used more because we love ginger)
• 2 tablespoons butter
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (11 ounce) can mandarin oranges, drained
• 12 cup shredded coconut
• 1 (15 ounce) cancrushed pineapple, undrained
• 2 tablespoons soy sauce (lite)
• 1 green pepper, chopped

1. In large skillet, melt butter on medium low heat.
2. Add chicken and brown on both sides.
3. Add celery, green pepper, onion, ginger and soy sauce.
4. Cook until veggies are tender.
5. Remove chicken and place in a 9x13 dish that has been sprayed with non stick spray.
6. Add soup to skillet.
7. Stir well to remove browned bits (deglaze).
8. Add pineapple and juice and pour all over chicken.
9. Bake at 375 degrees for 30 minutes.
10. Turn chicken and bake 30 minutes longer.
11. Top with mandarin oranges and coconut during last 10 minutes of baking.

chicken breasts, celery, onion, ground ginger, butter, cream of chicken soup, mandarin oranges, coconut, cancrushed pineapple, soy sauce, green pepper

Taken from www.food.com/recipe/chicken-coconut-casserole-386652 (may not work)