1 (3 ounce) can pineapple juice
1 (5 ounce) can sliced pineapple
1 (7 ounce) can sliced pineapple, drained
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups small currants
2 cups chopped green onions
1 cup chopped celery
1 cup chopped celery
1 cup chopped carrots
2 cups sliced mushrooms
1 cup sliced mushrooms
1 cup diced celery
1 cup diced red onion
1 cup diced red onion
2 eggs
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can pineapple preserves
In a large bowl, blend pineapple juice, pineapple slices and pineapple with pineapple juice. Stir in the spinach, currants, green onions, celery, carrots, mushrooms and celery. Mix until well combined. Cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken on a large baking sheet. Mix together pineapple preserves and marinade and set aside.
In a 4 1/4-quart casserole, layer the chicken with the pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves, pineapple preserves.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 25 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes.