Chicken Coconut Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I got this recipe from my sister and she says she found it on a recipe site. We love it! Not everyone will like it but that's ok with us because we know that everybody has different tastes. I am just glad my sister shared it with us. My family asks for it about once a week or so. Cooking time includes time to brown chicken and cook veggies until tender before baking. Ingredients:
4 large chicken breasts, boneless and skinless |
2 cups diagonally cut celery (about 1 inch pieces) |
1 medium onion, chopped |
1/2 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 |
1/2 cup shredded coconut |
1 (15 ounce) can crushed pineapple, undrained |
2 tablespoons soy sauce (lite) |
1 green pepper, chopped |
Directions:
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. Stir well to remove browned bits (deglaze).
7. Add pineapple and juice and pour all over chicken.
8. Bake at 375 degrees for 30 minutes.
9. Turn chicken and bake 30 minutes longer.
10. Top with mandarin oranges and coconut during last 10 minutes of baking.
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