3 lb. chicken
celery
salt
onion
marjoram
1 1/3 c. fresh mushrooms
2/3 c. butter
2/3 c. flour
1 tsp. salt
2 2/3 c. chicken broth
2 c. whipping cream (milk can substituted)
diced chicken

Cook the chicken in water seasoned with the celery, salt, marjoram and onion. De-bone and save broth.

Saute 1 1/3 cups mushrooms in the butter. Add the flour and salt. Stir until smooth then add the chicken broth, whipping cream and diced chicken. Simmer and stir until thick. To serve, layer on plate with the following ingredients in order: chow mien noodles (pile) chicken sauce (globe) chopped green onions (as you dare) celery (little bit) pineapple (spoonful or more) tomatoes (little) cheese (sprinkle) coconut (cover lightly) almonds (smidgen)