1/3 cup packed brown sugar
1/3 cup pumpkin pie filling
1 (6 ounce) can crushed pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 (6 ounce) can crushed pineapple with juice
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix brown sugar, pumpkin pie filling, pineapple, pudding mix, eggs and 1 cup milk. Roll the mixture into a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is tender, juices run clear.