1/2 cup butter
1 tablespoon water
1 (10 ounce) can whole peeled tomatoes
2 cloves garlic, minced
1 cup white sugar
1 (16 ounce) can peas
1 cup shredded Cheddar cheese
1 cup chopped green onions
1 (4 ounce) can chopped green chile peppers, drained
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 (28 ounce) can crushed pineapple with juice
1 tablespoon chopped fresh basil
Preheat oven to 350 degrees F (175 degrees C). Place butter and water in a large saucepan over medium heat. Add tomatoes, garlic, sugar, peas, cheese, chicken, mushrooms, parsley and basil. Mix together well and simmer over medium heat for 45 minutes.
Remove meat from tin foil canister. Place meat in a separate container. Add water slightly to cover meat. Place lump ends into canister lid. Secure with toothpicks.
Bake in preheated oven until meat juices run clear, about 30 minutes. Remove lid from canister. Place meat in plastic wrap. Let rest 10 minutes, then place meat in tin foil canister to warm.
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