Thursday, March 23, 2006

hawaiian pile-on

8 servings

1. Cook 6 cups of rice

2. Blend together thoroughly in saucepan and heat until very hot but not boiling. Stir to prevent sticking.

1 1/4 c. chicken broth

10 oz. can cream of chicken soup (or white sauce)

10 oz. can cream of celery soup (or white sauce)

3. Stir in gently (not to much stirring or the chicken will be stringy) and cover to keep hot.

4 c. cooked boneless shredded chicken (about 2.5 lb raw boneless chicken)

4. Prepare toppings and place in separate serving bowls:

9.5 oz. chow mein noodles

2 chopped green onions

2 large celery stalks, chopped small

2 c. fresh or 20 oz. can pineapple chunks, drained

1/2 c. slivered or sliced almonds

1/4 c. shredded unsweetened coconut

2 c. finely grated cheddar cheese

To serve place rice and chicken sauce in separate serving bowls along with the toppings. The chow mein noodles go on the rice with the chicken sauce and toppings following.

This is really really good!

The recipe is from Sue Gregg's cookbook Holiday Menu's. It is called Javanese Dinner in the cookbook.


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