Hawaiian Haystacks - Gina Dale

1 3/4 cup Chicken Broth or Water
1  Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin Rice
1 can Cream of Chicken Soup
1/2 teaspoon Chicken Bouillon
1/2 cup water
1/2 Rotisserie Chicken, shredded
1 (9 1/2 oz.) can Chow Mein Noodles
1 medium Tomatoes, diced
1/3 cup Celery, chopped
1/2 Bell Pepper, chopped
1/4 bunch Green Onions, chopped
1 (20 oz.) can Crushed Pineapple, drained
2 cups cheese
1/4 cup slivered Almonds
1/4 cup Coconut
1 can Mandarin Oranges, drained
1/2 cup Soy Sauce

Bring broth or water, butter, and salt to a boil until butter is melted.  Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with a fork.

In a saucepan while rice is cooking, heat soup with bouillon diluted in water.

Add chicken. Cook for 8-10 minutes or until heated through.

On 8 individual bowls layer rice, chicken mixture and then any other topping you care to add on.

Pour a little Soy Sauce over everything. Mix well and eat.

Note:  For my kids I have to have the sauce separate from the chicken.  It still works because everything gets mixed together any way!