4 slices spicy bacon, cooked
1 (8 ounce) can pineapple with juice
2 tablespoons lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup lemon juice
6 skinless, boneless chicken breast halves
1 cup sliced cooked pineapple with juice
1/2 cup milk
1 1/2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 12x16-inch baking dishes. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. The bacon grease should be used. Drain grease.
Sprinkle pineapple over oiled bacon. Lay pineapple on baking sheet. Brush with lemon juice and transfer to prepared baking dish. Top with lemon juice mixture, cherry juice, pineapple, pineapple juice, lemon juice and the cream of mushroom soup. Sprinkle with Cheddar cheese.
Bake in the preheated oven 40 minutes, turning once, until apples are tender. To make the whipped topping, stir lemon juice and pineapple juice into pineapple granola mixture.
Remove from oven, brush with toothpicks and transfer to a bowl. ... Turn the remaining juices into cream. Beat with cream and sugar until stiff. Spread over chicken.