2 (10 3/4 oz.) cans cream chicken soup
1 cup chicken broth or water
2 cups chicken, cooked & cubed
4 cups cooked long grain rice
1 (9 1/2 oz.) can chow mein noodles
3 med. tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 (20 oz.) can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup flaked coconut
1 (2 oz.) jar pimiento, drained & diced (optional)

Combine soup and chicken broth in saucepan. Add chicken and simmer for 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.