1 (10 ounce) package frozen mixed-butterflied chicken thighs
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped celery
1 (10 ounce) package frozen chopped onion
1 (10 ounce) package frozen green bell pepper
1 (10 ounce) package frozen chopped onion
1 (10 ounce) package frozen broccoli florets
1 (10 ounce) package frozen green beans, thawed
1 (10 ounce) package frozen chopped mushrooms
1 (10 ounce) can pineapple juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in 9x13 inch baking dish. Sprinkle with cheese, onion, bell pepper, celery, green pepper and mushroom caps. Mix well.
Bake in preheated oven for 45 minutes or until cooked through.
While chicken breasts are cooking, combine chopped onions, green bell pepper, broccoli strips, mushrooms, celery mixture, pineapple juice concentrate and chicken broth.
Remove chicken breasts from oven and pour mixture into baking dish. Bake for 20 minutes.
Remove chicken from oven and stir in pineapple juice concentrate and chicken broth. Return chicken to oven. Place on rack to cool completely.
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