2 (10-3/4-oz.) cans cream of chicken soup ½ cup chopped green onion
2 cup Chicken Broth 1 pineapple chunks,
2 cups cooked & diced Chicken drained
4 cups cooked long grain rice 1 cup grated Cheddar cheese
1 (9-1/2-oz.) can chow mien noodles ½ cup coconut (if desired)
3 medium tomatoes sliced 1 (2-oz.) jar pimiento, drained
1 cup chopped celery drained and diced (if desired)
½ cup chopped green or yellow pepper
1 cup thawed frozen peas
Combine soup and Chicken Broth in a medium saucepan to make gravy. Stir to blend. Add cooked and diced chicken. Simmer about 8 to 10minutes, until heated through. On 8 individual serving plates layer all ingredients. First stack rice, chow mien noodles, chicken and gravy. Add tomatoes, celery, green pepper or yellow pepper, thawed frozen peas, and green onion. Top this with pineapple chunks grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.
Comments