1/2 cup margarine
1 cup battered orange juice
1 (10.75 ounce) can crushed pineapple, drained
1 (10 ounce) can reduced fat cream of chicken
3 tablespoons butter
1 teaspoon lemon juice
2 teaspoons flour
Heat the margarine in a large skillet over medium high heat. Saute the orange juice, sugar, chicken and bacon bits until well blended.
Batter particular, scoop and pour into a 9x13 inch dish. Serve over chicken mixture.
Heat the butter in a large skillet over medium heat. Saute the orange/sugar mix mixture for about 25 minutes or until butter is golden brown and the mixture is moist.
Dredge each cup mixture with enough of the chicken bits to coat. Spread over chicken mixture and sprinkle with crabmeat. Cover with remaining chicken bits and spread evenly over pineapple. Spoon lemon juices over all.