There is no pic of this, and that is sad, because it's pretty and colorful and most importantly YUMMM!
Hawaiian Chicken. It was one of the dishes I made and just didn't have the energy to blog about before, but now that all I can manage is to sit here with my foot up, I've got PLENTY of time!
I make this in large batches because it keeps well in the fridge and is a dish that is almost better as leftovers.
1 bag of boneless, skinless Chicken thighs cut into bite size pieces
1 large can of fruit cocktail
1 large can of pineapple chunks
1 medium onion rough chopped
2 cans stewed tomatoes (or 2 pints of halved cherry/grape tomatoes) (use what ever you have on had/whichever is cheaper)
1 bag frozen sliced bell peppers (2-3 sliced bell peppers of various colors, again, what ever you have on hand/whichever is cheaper)
salt, pepper, Chinese 5 Spice (season to taste)
Everything into a LARGE roasting pan, and bake at 350 till chicken is done (stirring 2 or 3 times to make sure all the chicken gets cooked)
Put this over rice, it has a sweet and sour thing happening with the fruit and the onions and peppers.
I also usually have everything in the pantry to make this dish at all times.
Another fun chicken dish I learned from a friend, we just call it Zesty Chicken
2 lb chicken breast meat cut up (if you have a smaller family use less chicken and only half bottles of dressings)
1 bottle Italian dressing
1 bottle ranch dressing
Maranade the chicken in the dressings, then dump it in a baking dish all together and add in 2 bags of that broccoli, carrot, cauliflower veggie mix. bake at 350 till chicken is done
Put over Tri color pasta. It's creamy and zesty, and colorful, and as close to a casserole as we get in our house.