Hawaiian Haystacks

Contributor: Shelly McCracken
2002 Cowley Cookbook

2-10 3/4 ounce cans cream of chicken soup
2 cups Chicken Mix
2 cups chicken broth
4 cups cooked long-grain rice
1-9 1/2 ounce can chow mien noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1-20 ounce can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1-2 ounce jar pimiento, drained and sliced (optional)

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken Mix. Simmer 8-10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles and chicken and gravy. Add tomatoes, celery, green pepper and green onion. top with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimento on top. Makes 8 servings.

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