Hawaiian Haystacks

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves, cut into small cubes
• 1/2 cup chicken broth
• 1 (10.75 ounce) can cream of mushroom soup
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups cooked rice
• 1 cup chopped pineapple
• 1 cup chopped green bell pepper
• 1 cup shredded Cheddar cheese
• 1 cup chopped fresh tomatoes
• 1 cup chow mein noodles
• 1/2 cup toasted sliced almonds
• 1/2 cup chopped green onions
• 1/2 cup shredded coconut

Directions

Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.

Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.