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When it's time for a Polynesian Buffet, put the ingredi-
ents in order; let your guests stack 'em up!

2 (10 3/4 oz.) cans cream of
chicken soup
1 c. chicken broth, thickened
2 c. chicken, deboned
4 c. cooked long-grain rice
1 (9 1/2 oz.) can chow mein
3 medium tomatoes, sliced
1/2 c. chopped green pepper
1/2 c. chopped celery
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
1 (2 oz.) jar pimiento,
drained and diced (if
maraschino cherries (on top)
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 ad green onion; top with with
pineapple chunks, grated cheese and more chicken and gravy, if
desired. Stack almonds, coconut and pimiento on top. Makes 8

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