1 pound skinless, boneless chicken breast halves
1 (15 ounce) can tomato-vegetable juice cocktail
2 cups chopped celery
1 cup chopped onion
2 (4 ounce) cans fresh carrots, drained
1 (11 ounce) can crushed pineapple
1/2 cup chopped green onions
2 tablespoons fresh lemon juice
In a large bowl, mix together the tomato-vegetable juice, celery, onion, carrots, pineapple, green onions, lemon juice, salt, tomato paste and chicken strips. Cover and refrigerate at least two hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Slice chicken strips straight into cubes, place cubes on a large plate and arrange celery and onion slices on chicken strips. Place celery mixture on chicken strips. Repeat with carrot mixture.
Bake at 350 degrees F (175 degrees C) for about 1 1/2 hours or until chicken is cooked through.