Crunchy Oriental Chicken

2-3 pounds of chicken
1 large can pineapple chunks
1/2 teaspoon salt
1/4 teaspoon worcestershire sauce
1/4 cup butter or margarine
1/4 cup chopped green pepper
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup brown sugar
2 1/2 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup finely crushed potato chips

Drain pineapple, reserving liquid. Add enough water to liquid to make 2 cups. Set aside. Melt butter in saucepan. Add green pepper, onions and celery. Saute 2 to 3 minutes. Stir in sugar, cornstarch and salt. Remove from heat and stir in soy sauce, worcestershire sauce and the mixed pineapple juice/water combination. cook and stir over medium heat until thickened. Remove from heat and stir in pineapple chunks. Place chicken in casserole dish and pour sauce over chicken. Top with crushed potato chips. Bake at 375° for 75 minutes.