Festive Condensed Nut Casserole

Preheat oven to 375°F (190°C). Pat the chicken breast halves dry with paper towels and season lightly with salt and pepper.

Heat butter and oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken breasts for 3–4 minutes per side until lightly golden; transfer to a 9x13-inch casserole dish.

In a mixing bowl, whisk together the cream of chicken soup, milk, and crushed pineapple (with its juice) until smooth.

Stir the chopped macadamia nuts into the soup mixture, reserving a small handful for garnish if desired.

Pour the sauce over the chicken in the casserole dish, ensuring the pieces are evenly coated. Sprinkle paprika evenly across the top.

Cover the casserole with foil and bake for 25–30 minutes until the chicken is cooked through (internal temperature of 165°F) and the sauce is bubbling at the edges.

Remove foil and sprinkle reserved macadamia nuts on top if desired. Let rest for 2–3 minutes before serving.