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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe I think came from my Gran, and was hand written on a scrap of paper. I have adjusted some quantities as they weren't written down properly, but this is a really tasty dish! I serve it with hot crusty bread. Ingredients:
800 -900 g chicken breast fillets |
1 (295 g) can condensed cream of chicken soup |
2 tablespoons mayonnaise |
350 g celery, sliced |
1 small onion, cut into small chunks |
150 g mushrooms, sliced |
1 red pepper, cut into small chunks |
540 g pineapple, pieces small |
300 g ready salted crackers (2 packets) |
50 g parmesan cheese, grated |
Directions:
1. Grease a large shallow dish with a little margarine.
2. Cook the chicken in a pan until browned, allow to cool a little then cut into bite size pieces.
3. Put the cooked chicken into a large bowl with all of the ingredients APART from the crisps and the cheese.
4. Mix together well and spoon the mixture into the shallow dish.
5. Slightly crush the crisps to half the original size then sprinkle them along with the cheese onto the chicken mixture.
6. Bake in a preheated oven at 180 degrees for 30 minutes.
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