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HAWAIIAN HAYSTACKS 
2 (10 3/4 oz.) cans cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked & cubed
4 c. cooked long grain rice
1 (9 1/2 oz.) can chow mein noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
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 & diced (opt.)

Combine soup and chicken broth in saucepan. Add chicken and simmer 8 to 10 minutes until heated through. On serving plates layer all ingredients. First, stack rice, chow mein noodles, chicken and gravy. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.
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