- 2 cups cubed, cooked chicken
- 1 (20 ounce) can unsweetened pineapple chunks, drained
- 1 (12 ounce) jar apricot preserves or spreadable fruit
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (8 ounce) can water chestnuts, drained
- Hot cooked rice
- In a bowl, combine the first five ingredients. Transfer to a greased 2-qt baking dish. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through. Serve over rice.