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Chicken And Pineapple Casserole Recipe
|Broiler fryer||2 , quartered|
|Salt||2 Tablespoon, divided|
|Melted butter/Margarine||1 Tablespoon|
|Sliced pineapple in syrup||1 Can (10 oz)|
|Yams in syrup||2 Can (20 oz)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Instant minced onion||2 Teaspoon|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Maraschino cherries||8 (With Stems)|
Calories 546 Calories from Fat 259
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 139.3 mg
Sodium 1302.2 mg54.3%
Total Carbohydrates 36 g12%
Dietary Fiber 1.4 g5.7%
Sugars 21.4 g
Protein 34 g67.6%
Vitamin A 152.6% Vitamin C 19.6%
Calcium 3.3% Iron 12.3%
*Based on a 2000 Calorie diet
Place skin side up in shallow 3 quart casserole.
Brush with melted butter or margarine.
Bake in moderate oven (375Â°) for 45 minutes.
While chicken is baking, prepare sauce.
Drain syrup from pineapple and yams into saucepan.
Add cornstarch, lemon juice, remaining 1/2 teaspoon salt, dry mustard, ginger and instant minced onion.
Stir until cornstarch is well blended.
Add currant jelly.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat.
When chicken has baked for 45 minutes, remove from oven.
Add drained pineapple slices and yams.
Pour sauce over all.
Return to oven and bake 20 minutes longer, until chicken is tender.
Serve garnished with maraschino cherries.