Hawaiian Haystacks

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves, cut into small cubes
• 1/2 cup chicken broth
• 1 (10.75 ounce) can cream of mushroom soup
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups cooked rice
• 1 cup chopped pineapple
• 1 cup chopped green bell pepper
• 1 cup shredded Cheddar cheese
• 1 cup chopped fresh tomatoes
• 1 cup chow mein noodles
• 1/2 cup toasted sliced almonds
• 1/2 cup chopped green onions
• 1/2 cup shredded coconut

1. Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
2. Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

olive oil, skinless, chicken broth, cream of mushroom soup, basil, parsley, rice, pineapple, green bell pepper, cheddar cheese, tomatoes, noodles, almonds, green onions, shredded coconut

Taken from www.allrecipes.com/recipe/230785/hawaiian-haystacks/ (may not work)