1 (8 oz.) can pineapple chunks
3 c. cooked, diced chicken
2 stalks celery
1 green pepper
3/4 c. whole toasted almonds
Chicken bouillon
2/3 c. sherry
1/4 c. soy sauce
1/4 c. cornstarch
1 tsp. ginger
1/2 tsp. garlic powder
1 sm. tomato
2 tbsp. green onion slices
Hot cooked rice

Drain pineapple, reserving juice for sauce. Combine pineapple with chicken, celery, green pepper and almonds in a 2 quart casserole. Combine reserved pineapple juice with enough chicken bouillon to measure 2 cups. Add sherry, soy sauce, cornstarch, ginger and garlic, pour over chicken mixture and mix well. Bake at 375 degrees 40 to 45 minutes or until sauce has thickened, stirring occasionally. Add tomato wedges and sprinkle with green onion. Bake 5 minutes longer or until heated through. Serve over rice if desired.