Hawaiian Haystacks

Hawaiian Haystacks

• 2 (10-3/4-oz.) cans cream of chicken soup
• 1 cup chicken broth
• seasonings of choice, (I add fresh ground pepper and ground marjoram)
• 4 large chicken breasts, cooked and cubed
• 4 cups cooked long-rain rice
• 2 cups grated Cheddar cheese
• 1 (9-1/2-oz.) can chow mein noodles
• 3 medium tomatoes, diced
• 1-1/2 cups chopped celery
• 1 cup chopped green pepper
• 1/2 cup sliced green onion, including tops
• 1 (20-oz.) can crushed pineapple with juice
• 1 (15-oz.) can mandarin oranges, drained
• 1/2 cup coconut
• 1/2 cup sliced almonds, toasted

Combine soup and chicken broth in a medium saucepan to make gravy. Stir and season to taste with a little pepper and a pinch of ground marjoram. Add chicken and simmer over low heat for about 10 minutes to heat through. Line up all the remaining ingredients in small serving bowls. Stack, chow mein noodles, rice, chicken sauce, cheddar cheese, tomatoes, celery, green pepper, and green onions. Top with crushed pineapple, mandarin oranges, coconut, almonds and cherries. Serve with soy sauce. Makes 8 servings.