Hawaiian Haystacks

• 3 whole Chicken Breasts
• 1 stick Butter
• 3/4 cups Flour
• 1 teaspoon Salt
• 3 cups Milk
• 1 can (10 3/4 Oz.) Cream Of Mushroom Soup
• 1 can (6.5 Oz.) Sliced Mushrooms (optional)
• 2 cups Rice (white Or Brown)
• 1 container ( 5 Oz.) Chow Mein Noodles
• 1 can ( 8 Oz.) Pineapple Tidbits
• 1 can 11 Oz. Mandarin Oranges
• 1- 1/2 cup Cheddar Cheese, Grated
• 1/2 cups Celery, Diced
• 4 whole Green Onions, Chopped
• 1/2 cups Coconut, Shredded
• 1/4 cups Slivered Almonds
• Soy Sauce

1. To cook chicken, place chicken breasts in skillet with 2 cups of water.
2. Season with salt and pepper.
3. On medium-high heat, bring water in pan to a boil.
4. Cover pan with lid and turn heat to low for 20 minutes, or until chicken is no longer pink.
5. Then remove chicken from the water and cut into bite-sized pieces and set aside.
6. Melt butter on medium-low in a large pan.
7. Add flour, salt and milk; stir well.
8. Add cream of mushroom soup, can of drained mushrooms and chicken.
9. Let simmer on medium heat until ready to serve.
10. For rice boil 4 cups of water on medium high heat.
11. Add 2 cups rice, cover pan with lid and turn heat down to low.
12. Cook 20 minutes until rice is fluffy and water is absorbed (or according to package instructions).
13. Layer on plate: rice, chow mein noodles, gravy mixture, pineapple, mandarin oranges, cheese, celery, green onions, coconut, almonds and soy sauce to taste.
14. Add or subtract toppings to suit your taste.
15. Mahalo!

chicken breasts, butter, flour, salt, milk, cream of mushroom soup, mushrooms, rice, noodles, pineapple, oranges, cheddar cheese, celery, green onions, coconut, soy sauce

Taken from tastykitchen.com/recipes/main-courses/hawaiian-haystacks-3/ (may not work)