Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Soup | not in our table | 0 |
| Macadamia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 boneless, skinless chicken breast halves
- 2 tbsp butter
- 2 tbsp oil
- 2 cans 10-3/4 oz. cream of chicken soup
- 1 cup milk
- 1 can 16-oz. crushed pineapple
- 1 cup chopped macadamia nuts
- 1/2 tsp paprika
Directions
Easy to prepare for Christmas Eve, this recipe I created has a uniquely different, delicious taste sensation using chicken breasts, pineapple and macadamia nuts.
Usually accompany this with steamed rice, a green salad topped with cherry tomatoes and hot crusty rolls; a wonderful Christmas Eve meal that everyone enjoys.
In a skillet brown chicken in butter and oil.
Place in a singe layer in a casserole.
Dilute condensed soup with milk; pour over chicken.
Spread pineapple and macadamia nuts over casserole.
Sprinkle with paprika. Cover tightly and bake in a preheated 350 degree oven for 45-50 minutes.