1 (8 oz.) can pineapple chunks
3 c. cooked diced chicken
2 stalks celery, diagonally sliced
1 green pepper, cut into 1-inch pieces
2 c. chicken broth
1/4 c. soy sauce
1/4 c. cornstarch
1 tsp. ground ginger
1/2 tsp. garlic salt

Drain pineapple, reserving juice for sauce. Combine pineapple, celery, and green pepper. Combine juice from pineapple with enough water to make 2/3 cup. Add chicken broth, soy sauce, cornstarch, and garlic salt. Stir well to dissolve cornstarch.

Place first four ingredients in casserole. Pour sauce over. Bake at 350 degrees for 40 minutes or until sauce thickens. Garnish with almond slices and serve over rice.