3 large chicken breasts
1 1/2 c. sliced celery
1 green pepper, cut into strips
3 tbsp. butter
3 c. cubed cooked chicken
1 (22 oz.) can pineapple pie filling or 1 (20 oz.) can pineapple chunks
1/3 c. water
1/4 c. soy sauce
2 tsp. granulated instant chicken bouillon
chow mein noodles
sliced almonds
rice
shredded coconut (optional)

In a frying pan, cook celery and pepper in butter just until tender-crisp. Add remaining ingredients except noodles. Serve over chow mein noodles and top with toasted almonds. You may add coconut if you wish.

To toast almonds, place in ovenproof pan with 2 teaspoons of butter. Put in oven set at 350°F. WATCH VERY CAREFULLY and stir occasionally. Serve with side dish of rice.

Where the recipe calls for a can of pineapple pie filling and you can't find any, do the following: Take one 20 ounce can of pineapple chunks in heavy syrup, drain and save the juice. Add 1/2 cup of regular pineapple juice to the drained juice. Mix 2 teaspoons of cornstarch in the juice and when the rest of your ingredients are good and hot, slowly stir the pineapple juice in and continue to stir until thick. Add the pineapple chunks to the mixture.