Chinese Chicken Bake

I got this recipe off of my Grandma's fridge and she had never tried it before. I told her I would let her know how it tasted...and I've made it so many times I can't count now. Everyone in my house really likes it, except Kaden who refuses to taste it. Josh says it looks like "rice crispy treat" for dinner, but don't let appearances fool you. It's tasty! I just thought that since we like it so much, I should share. This dish doesn't win any awards for appearances, but it is good!

CHINESE CHICKEN BAKE

2 tbls marg or melted butter

1/4 tea onion powder

2 1/2 cups crispy rice cereal

1 can (8 oz) crushed pineapple, drained thoroughly

2 cups chopped cooked chicken or turkey (I like it shredded.)

1 can (10 3/4 oz) condensed mushroom or chicken soup (I use chicken soup.)

1 1/4 cup chopped celery

2 tbls chopped green onion

4 1/2 tea soy sauce

Preheat oven to 350 F. Combine marg & onion powder. Gradually add cereal, stirring until all pieces are evenly coated. Set aside. Combine pineapple, chicken, soup, celery, green onion, and soy sauce. Stir in 1 cup reserved cereal mix. Pour into ungreased 2-quart baking dish. Sprinkle with remaining 1 1/2 cups cereal mix. Bake 30 min or until top is lightly browned.

(The recipe says it maked 4-5 servings, but I made it the other night and just Josh & I ate 2/3rds of the pan. So if you're cooking for 4 adults or more...you should probably double the recipe. I like to eat it over white rice.)