In saucepan, cover chicken with water and boil until done.
Remove chicken, cool and shred, reserve cooking liquid.
Put soup in saucepan, stir and add enough cooking liquid to make thick gravy (do not add too much, it will thin as it heats). Add chicken and heat.
Set out chopped ingredients in small bowls.
Serve buffet style, first 1 cup rice, then add whatever chopped ingredients you desire. Top with chicken gravy mixture and noodles.
Ingredients:
4 cups cooked rice
6 boneless skinless chicken breasts
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of chicken soup
1 (5 ounce) cans crispy chinese noodles
1 cup thinly sliced celery
1 cup sliced mushrooms
2 -3 chopped tomatoes
2 cups finely grated cheese
1 bunch sliced green onions ( greens included)
1 (20 ounce) cans crushed pineapple, drained
crushed peanuts, crush with rolling pin (optional)
flaked coconut (optional)
Steps/Methods:
In saucepan, cover chicken with water and boil until done.
Remove chicken, cool and shred, reserve cooking liquid.
Put soup in saucepan, stir and add enough cooking liquid to make thick gravy (do not add too much, it will thin as it heats). Add chicken and heat.
Set out chopped ingredients in small bowls.
Serve buffet style, first 1 cup rice, then add whatever chopped ingredients you desire. Top with chicken gravy mixture and noodles.
