I know a bunch of families that have had this meal for as long as they can remember. I think I was first introduced to it when I served a mission for my church. I wasn’t sure about the seemingly random grouping of ingredients- how would they actually taste together?
Go ahead and assume that if you like the ingredient in general, or on its own, you will like it mixed with all the others! There is a plethora of topping options; if you Google “Hawaiian haystacks” or “Chinese sundaes,” you can find many other options that might sound good.
My whole family gobbles this up every time, usually with seconds for everyone! Of course our young girls don’t generally choose to have green onion, and one doesn’t like pineapple, but that’s the beauty of a meal with so many choices of toppings! Give this recipe a go; it is happy food!
- cooked rice (at least one serving per person)
- 10.5 oz can cream of chicken soup
- 1 1/2 cups chicken broth
- 12 oz canned chicken
- dry chow mein noodles
- green onion, chopped
- 20 oz can crushed or chunk pineapple, drained
- cheddar cheese, shredded
- shredded coconut
- 8 oz Cool-Whip
- slivered or sliced almonds
1. In a small saucepan, combine cream of chicken soup, broth, and canned chicken over medium heat. Serve rice with any combination of ingredients desired.