1/4 c. flour
3 tbsp. butter
1 (20 oz.) can crushed pineapple
1 c. chicken stock
2 c. diced, cooked chicken
1 chopped green pepper
2 c. diced celery
Salt & pepper to taste

Combine flour, butter and undrained pineapple in medium saucepan. Cook until thick and smooth, stirring constantly. Add chicken, chicken stock, fresh green pepper and celery. Season to taste. Cook slowly for 5 minutes. Serve over rice. Serves 6.

Ladybugs Garden Club