Yummy, inexpensive dinner for four.

You'll need a large frying pan, a medium saucepan and a measuring cup.

INGREDIENTS

• 12 chicken breast tenders
• 1 can of cream of chicken soup
• 1 cup of chopped celery
• 1 small can of diced or chunk pineapple
• 2 cups pineapple juice (from the can with water to make 2 cups)
• 2 cups of fast cooking rice
• 1 tsp yellow indian curry
• 3 tbsp olive oil

STEP BY STEP:

1. drain the pineapple juice into a measuring cup, add water until you have 2 cups of liquid and set aside
2. heat the pineapple juice and water to boiling and add the instant rice - take it off the heat and set it aside.
3. chop the chicken into bite sized pieces and cook in the olive oil over MEDIUM HIGH heat until cooked through
4. add the celery and cook for an additional two or three minutes stirring often (you want the celery to still be a bit crunchy so don't put it in too soon or it'll get mushy)
5. turn the heat down to LOW and add the can of soup to the chicken and celery, stir until heated through
6. when the rice is finished, add the pineapple (cold) to the soup mixture - you want the pineapple to be cold and everything else in the meal hot ;)
7. serve over a bed of the rice
8. sprinkle curry over chicken mixture to taste

TIPS AND NOTES:

This recipe really NEEDS good pineapple, good soup and good rice.  If the pineapple is cheap, it's got a bitter, kind of flat taste instead of a nice juicy sweet taste.

If the rice is lower quality, it comes out grainy and you can taste the edges of the rice and the inside never really gets cooked. YUCKY!

If the soup is low fat, or if it's a lesser quality brand, it'll be really bland and almost tasteless.