January 20, 2011

Chinese Haystacks

1 lg. Bag chow mein noodles
10 green onions, sliced
4 – 6 cups cooked rice
3 – 4 tomatoes, diced
4 – 6 chicken breasts
1 can crushed pineapple, drained
1 qt. Stock, (from cooking chicken)
1 1/2 cups coconut
1 can Cream of Chicken soup
1 cup sliced mushrooms
8oz. Shredded cheddar cheese
1 lg. Can ripe olives or maraschino cherries

Cook chicken. De-bone and cut into bite-size pieces. Thicken broth and
add Cream of Chicken soup to make a gravy. Mix gravy in with chicken
pieces. Keep chicken gravy and rice hot in two separate serving pans. Put
remaining items in separate serving dishes. Starting with rice, guest add
one ingredient on top of another. Top with a ripe olive or maraschino
cherry. Serve with dinner rolls and a beverage.

Jan Emery

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