3 lb. chicken
1 onion
4 oz. mushrooms
4 oz. bacon
2 tbsp. flour
15 oz. can pineapple chunks
2 oz. butter
Flour, extra
Salt & pepper
1 c. water
1 chicken stock cube
Chopped parsley

Toss chicken pieces in flour. Season with salt and pepper. Cut bacon in half, roll in small roll and secure with a toothpick.

Saute onion in butter. Remove from pan. Brown bacon and remove from pan. Brown chicken and remove from pan. Add 2 tablespoons flour and brown. Slowly add water. Add chicken stock cube and bring to a boil, stirring constantly. Put chicken, mushrooms and onion in corning ware.

Pour sauce over. Add drained pineapple and bacon (toothpicks removed). Cover. Bake 1-1 1/4 hours. Sprinkle with parsley. Serve with rice.