Hawaiian Haystacks

2 cans cream of chicken soup

1 C. chicken broth (water, salt, dried onions, shredded carrots & parsley used to boil chicken)

2 C. shredded chicken

Rice

Chow Mein Noodles

Grated cheddar cheese

Diced tomatoes

Chopped celery

Chopped green pepper

Sliced green onions

Pineapple tidbits, drained

Slivered almonds

 

Boil Chicken with salt, dried onions, shredded carrots, and parsley until done.  Shred Chicken and set aside. Combine 2 cans cream of chicken soup and 1 cup of broth that the chicken was boiled in (I include the onions, carrots and parsley for added flavor in the gravy), stir to blend.  Add a scoop of sour cream if desired.  Add shredded chicken and simmer about 8 to 10 minutes or until heated through.  Serve over rice and top with cheese, chow mein noodles and desired veggies.