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Pineapple Chicken Over Potatoes Casserole Recipe

Ingredients

1 tablespoon vegetable oil

3 cloves garlic, minced

6 skinless, boneless chicken breast halves

1 cup sour cream

1 cup chopped onion

1/2 cup white sugar

2 tablespoons lemon juice

3 (6 ounce) mayonnaise

1 cup chopped pecans

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium heat. Saute garlic and skin and peel skin off.

In a medium bowl, toss together chicken, sour cream, onion, sugar, lemon juice, mayonnaise, pecans, walnuts and pecans. Mix thoroughly.

Place the chicken mixture on the bottom of a 9x13 inch baking dish. Spread with the bread mixture. Sprinkle with pecans. Sprinkle with walnuts.

Bake uncovered for 60 minutes. Spoon chicken mixture onto the top and top with bread mixture. Bake uncovered for an additional 45 minutes.

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Comments

Tim L writes:

⭐ ⭐ ⭐ ⭐

I really like this basic recipe. I chopped up some garlic and ginger with my sausage and added my onion and mushrooms. I also used olive oil instead of vegetable oil. I baked it in a 9inch square dish and drizzled that all over the inside and I think it's a nice variation on plain old sesame seed.

Priscilli writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. Will make this time and time again.