2 - 10 3/4 oz. cans cream of chicken soup
1 c. chicken broth
2 c. CHICKEN MIX
4 c. cooked long grain rice
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 onion
20 oz. can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds
1/2 c. coconut
2 oz. jar pimiento, drained and diced, if desired

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add CHICKEN MIX. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mein noodles, and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.