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HAWAIIAN HAYSTACK When it's time for a Polynesian Buffet, put the ingredi- ents in order; let your guests stack 'em up! 2 (10 3/4 oz.) cans cream of chicken soup 1 c. chicken broth, thickened 2 c. chicken, deboned 4 c. cooked long-grain rice 1 (9 1/2 oz.) can chow mein noodles 3 medium tomatoes, sliced 1/2 c. chopped green pepper 1/2 c. chopped celery 1/2 c. chopped green onion 1 (20 oz.) can pineapple chunks, drained 1 c. grated Cheddar cheese 1/2 c. slivered almonds 1/2 c. coconut 1 (2 oz.) jar pimiento, drained and diced (if desired) maraschino cherries (on top) Combine soup and chicken broth in a medium saucepan to make gravy; stir to blend. Add chicken mix; simmer, about 8 to 10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mein noodles and chicken and gravy. Add tomatoes, celery, green pepper ad green onion; top with with pineapple chunks, grated cheese and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |