2 lg. chicken breasts
1 c. diagonally sliced celery
1 med. onion, thinly sliced
2 tbsp. butter
1 (8 oz.) can pineapple tidbits
1 (1 1/4 oz.) env. chicken gravy mix
1 tbsp. vinegar
1/4 c. toasted slivered almonds
Hot rice

Remove raw chicken from bones; cut into bite sized pieces. Brown chicken, celery and onion slightly in butter. Drain juice from pineapple saving both juice and chunks. Add enough water to pineapple juice to make 1 cup. Add juice, pineapple chunks, chicken gravy mix and vinegar to chicken. Bring to a boil, stirring. Cover and simmer five minutes. Serve over hot rice, sprinkled with almonds. Makes four servings.