Chicken / Turkey Hawaiian
This recipe comes back from my childhood. It is a quick easy meal to put together and you can make it with leftover turkey or roast chicken or cook up a few chicken breast to add. What makes it so special for me are 2 distinct occasions I remember having it. When I was 12 (OK that 4 decades ago!!) we took a big family vacation and drove to Indiana from Massachusetts to see some family friends. On the way back we stayed in a Holiday Inn ( I believe) this was a big thrill to stay in a hotel. To save on money eating out Mom had packed her trusty square electric frying pan and heated up this prepared from home dinner. It was a great meal and memory as she even packed cranberry sauce!
OK now quickly move forward 30 years later and we were vacationing down in the Outer Banks - staying with our whole family and it was our son Daniel's 11th birthday - that was the day Hurricane Bertha rolled in and we had to evacuate --while everyone else packed up and loaded the car my Mom and I quickly whipped up this meal put in a foil pan with foil over it. Had a second pan ready to make rice in. We also quickly whipped up a birthday cake for Daniel in another pan! Luckily we had packed a hibachi grill that year for BBQ on the beach so that was packed as well. We ended up fleeing to Suffolk VA where we got the last 2 rooms for the 8 of us. We ended up in the hotel parking lot heating up our dinner and feasted on the birthday cake as well. Truly another family memory! ENJOY!!
2 cups cooked chicken -- cut to serving size (this was leftover turkey)
13 ounces pineapple chunks in juice
1 green pepper -- cuts in strips ( I only had an orange pepper on hand)
2 cloves garlic -- crushed
2 tablespoons vegetable/canola oil
2 cans cream of chicken soup
2 tablespoons soy sauce
3/4 cup slivered almonds (optional)
4 ounces mushrooms
Fry pepper in oil when almost cooked add the garlic. Cook till tender. ( I found that if I added the garlic when I started cooking the pepper the garlic burned). Blend in condensed soup, add juice from pineapple, add chicken, soy sauce and pineapple. Heat and serve over cooked rice. Serves 4
OK now quickly move forward 30 years later and we were vacationing down in the Outer Banks - staying with our whole family and it was our son Daniel's 11th birthday - that was the day Hurricane Bertha rolled in and we had to evacuate --while everyone else packed up and loaded the car my Mom and I quickly whipped up this meal put in a foil pan with foil over it. Had a second pan ready to make rice in. We also quickly whipped up a birthday cake for Daniel in another pan! Luckily we had packed a hibachi grill that year for BBQ on the beach so that was packed as well. We ended up fleeing to Suffolk VA where we got the last 2 rooms for the 8 of us. We ended up in the hotel parking lot heating up our dinner and feasted on the birthday cake as well. Truly another family memory! ENJOY!!
2 cups cooked chicken -- cut to serving size (this was leftover turkey)
13 ounces pineapple chunks in juice
1 green pepper -- cuts in strips ( I only had an orange pepper on hand)
2 cloves garlic -- crushed
2 tablespoons vegetable/canola oil
2 cans cream of chicken soup
2 tablespoons soy sauce
3/4 cup slivered almonds (optional)
4 ounces mushrooms
Fry pepper in oil when almost cooked add the garlic. Cook till tender. ( I found that if I added the garlic when I started cooking the pepper the garlic burned). Blend in condensed soup, add juice from pineapple, add chicken, soy sauce and pineapple. Heat and serve over cooked rice. Serves 4
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