2-3 fryers, cooked
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms, drained
1/2 jar pimiento
3-4 c. boiled rice
3 c. chow mein noodles
2 c. finely sliced celery
1/2 c. finely sliced green onions
1/2 lb. coarsely grated mild cheddar cheese
1 can crushed pineapple, well drained
1 c. flaked coconut
1 c. toasted almonds

Cook fryers in water with onions and celery until it starts to fall off bones. Remove from broth, chill broth to remove fat. Take meat off bones and reserve. Make cream sauce of soups, broth, mushrooms and pimiento. This sauce should be the consistency of gravy. Add chicken in small chunks just before serving and heat through. When serving, pass garnishes in order or serve in a buffet. Serves 8 to 10.

1. Boiled rice

2. Chow mein noodles

3. Cream cheese sauce

4. Celery

5. Green onions

6. Cheddar cheese

7. More cream chicken to melt cheese

8. Crushed pineapple

9. Flaked coconut

10. Toasted almonds