Hawaiian Haystack

2 cans cream of chicken soup
1 Cup chicken broth
2 cups chicken mix (make a mix, thawed) (recipe below)
4 cups cooked rice
1 can chow mein noodles
3 med. tomatoes, chopped or sliced
1 cup chopped celery
1/2 c chopped green pepper
1/2 c chopped green onion
1 (20 oz) can Pineapple chunks, drained
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c coconut

Combine soup, broth, and chicken mix to make gravy. Simmer until heated through.

Serve over Rice, then add toppings.


CHICKEN MIX (Make-a-mix)
11 lbs chicken (4 med fryers), cut up4 qts cold water
3 TBSP parsley flakes
4 Carrots, peeled and chopped, sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil

combine all ingredients in a large kettle or dutch oven. Cover and cook over high heat, till water boils. Simmer till meat is tender, abt 1 1/2 hrs. Remove from heat. Strain broth and refrigerate till fat can be skimmed off. Cool chicken, then remove and discard bones and skin. Put chickem mix into six 1 pint containers with 1/2 inch space at the top. Pour broth into six more 1 pint containers, with 1/2 inch at top. Seal and label containers. Freeze, use within 3 months.

For one meal at a time reduce the amount of chicken and use 2 carrots, and reduce other ingred.'s and make as directed. Use 1 cup broth for the gravy.