3 to 4 chicken breasts, boneless, skinless
3 to 4 carrots, sliced diagonally
3 to 4 stalks celery, sliced diagonally
2 onions, quartered and opened
1 sm. green pepper, sliced
1 sm. pkg. onion soup mix
1 can pineapple chunks, with juice
2 cans sweet and sour sauce (16 oz. cans)
1/4 c. apricot preserves
1/4 c. barbecue sauce

Steam chicken and vegetables - set aside.

In saucepan, blend pineapple juice, barbecue sauce, soup mix and preserves. Season to taste (can add brown sugar and (or) soy sauce if desired).

Mix all other ingredients into the sauce, bake at 325 degrees for about 30 minutes.