1 (4 ounce) can crushed pineapple, drained and sliced
1 cup sliced celery
1 (2 pound) whole chicken breast, cut into 1 inch cubes
3 eggs
2 teaspoons salt
1 teaspoon prepared horseradish
1 cup shredded Cheddar cheese
1 cup sliced mushrooms
1 tablespoon dried parsley
4 slices bacon
1 cup raisins
1 cup almonds
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place onion slices, celery, chicken, eggs, salt, horseradish, cheese and mushrooms in prepared baking dish. Arrange celery slices on top of the chicken cubes.
Arrange bacon in pan. Place bacon on all sides of the celery slice. Line the bottom of the baking dish with cheese slices, bacon slices, mushrooms, casserole, bacon and celery slices. Tuck the ends of celery slices into the bottom of the baking dish.
Pour raisins into baking dish. Pour the half of the chicken bread into the center of the baking dish and steam the other half.
Bake on the prepared baking sheet for 20 to 25 minutes.