HAWAIIAN HAYSTACKS Dorothy Johnson

2 cans cream of chicken soup

1 cup chicken broth

2 cups chicken*, cooked and diced

4 cups cooked rice (2 c. raw)

1 - 9 0unce can chow mien noodles

3 medium tomatoes, diced

1 cup celery, chopped

1/2 cup green pepper, chopped

1/2 cup green onion, chopped

1 - 20 ounce pineapple tidbits, drained

1 cup cheddar cheese, shredded

1/2 cup slivered almonds

1/2 cup coconut

Combine soup and broth in pan for gravy. Add lemon juice and or lemon pepper, garlic powder or any other seasoning you like. Simmer to get hot. Stir often. Add chicken pieces to heat through.

Each person makes their own Stack on individual plates. rice, chicken gravy, cheese and then all other ingredients desired.

(*Note: one large chicken breast, boneless, skinless equals about 1 cup diced)