1 pound skinless, boneless chicken breast halves
1 (28 ounce) can stewed tomatoes, drained
1 (14 ounce) can lemon-lime flavored carbonated beverage, chilled
1 (15 ounce) can sliced fresh mushrooms, drained
1 (15 ounce) can canned tomato soup
1 (15 ounce) can crushed pineapple, drained
2 (8 ounce) cans chicken broth
2 (4 ounce) cans chicken bouillon soup
Place chicken in a large, nonstick skillet. Brown on all sides. Pour tomato juice over chicken, then add lemon-lime soda and simmer over low heat for 10 minutes, turning occasionally.
Season with mushrooms, pineapple and tomato soup. Lower heat to medium-low and simmer for 15 to 15 minutes, stirring occasionally. Cover and simmer another 15 minutes, stirring occasionally.
Remove chicken from skillet and place in sauce with tomato soup and chicken broth. Bring to a boil and remove from heat. Transfer to a large pot, cover and let stand overnight.
Preheat oven to 300 degrees F (150 degrees C).
When chicken is cool, remove skin and cut into 1-inch cubes. Place cubes in a deep 8x8 inch baking dish. Cover and bake uncovered at 300 degrees F (150 degrees C) for 45 minutes. Remove chicken and cut into 1-inch cubes.
Remove skillet from oven and set aside. Mix lemon juice and chicken broth in a large saucepan, over a medium-low heat. Bring to a boil.
Place chicken cubes in a shallow baking dish. Pour lemon-lime soda over chicken and sprinkle with crushed pineapple, tomato soup and chicken bouillon. Place on top of pineapple and tomato soup. Cover and bake uncovered for 10 minutes.
Bake uncovered at 300 degrees F (150 degrees C) for another 10 minutes.