1 (8 ounce) can diced cooked chicken breast meat
1 (3 ounce) can diced celery
1 (11 ounce) can sliced mushrooms
1 (16 ounce) can sliced pineapple
1 teaspoon salt
2 teaspoons paprika
1 teaspoon garlic powder
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried sage
In a large saucepan, melt butter. Add the chicken, celery, mushrooms, pineapple and salt; mix well and cook over medium high heat for about 30 minutes or until chicken is no longer pink and cooked through.
Stir garlic powder, thyme, rosemary, sage and chicken into the mixture just until dissolved. Allow mixture to heat through.