Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chickens -- cooked, * see |
| \N \N | Note |
| 4 cups | Cooked rice |
| 3 cans | Chow mein noodles -- large |
| \N \N | Cans |
| 5 cups | Gravy -- ** see note |
| 3 cups | Celery -- diced |
| 10 \N | Green onions -- sliced |
| 16 ounces | Pineapple chunks in juice -- |
| \N \N | Drained |
| 2 cups | Cheddar cheese -- shredded |
| 1 cup | Toasted almonds -- slivered |
| 1½ cup | Toasted coconut |
| 1 cup | Black olives -- chopped |
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces. ** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table.
Guests can build their own salads using these ingredients. This can be made in advance and stored separately, ready to assemble when needed.
Recipe By : Jo Anne Merrill