Yield: 8 servings
2 whole chickens
6 cups water
1 onion, cut into quarters
4 cups Minute rice
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can French onion soup
1/4 cup chopped pimentos
1 cup strained, reserved chicken broth
Put chickens into large stew pot and add water, onions and carrots. Bring to a boil and turn heat down to simmer for an hour or until chickens are cooked. Reserve broth.
De-bone and cut chicken into bite-size pieces. Place chicken pieces in slow cooker. Add all the other ingredients except rice.
Cook chicken and gravy for 1 hour on HIGH or for 2 hours on LOW.
Cook 4 cups Minute rice in 5 cups remaining broth on stove-top over medium-high heat. Add water if necessary to make the 5 cups of broth.
To assemble dish: Layer the following ingredients in order in a
13 x 9 x 2-inch casserole dish, let sit for 10 minutes, then serve:
(9 1/2 ounce) can chow mein noodles
Chicken and gravy (from slow cooker)
2 tomatoes, cut into large pieces
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (20 ounce) can pineapple chunks, drained
1 cup grated Cheddar cheese
1 cup grated American cheese
1 cup slivered almonds
1/2 cup fresh or frozen shredded coconut
1 (4 ounce) jar pimentos, diced
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