HAWAIIAN HAYSTACKS

Lael Henderson, Recipe #4

Bring 6 cups of water to a boil and add 3 cups of rice. Simmer for 20 minutes

Cut into bite size pieces and cook 2 lbs. of Chicken in a tablespoon of butter
Add:
4 cans Cream of Chicken soup1 can (16 oz.) Chicken broth
Stir in soup and broth to make gravy (simmer 5-10 minutes)

Spoon gravy sauce over rice and serve with assorted choices for toppings:
Grated Cheese
Raisins or Craisins
Chow Mein noodles
Sliced Olives
Pineapple
Slivered Almonds
Diced tomatoes
Coconut
Sliced Green Onions
Green Peppers

(Serves 12-14)