Hawaiian Haystacks

INGREDIENTS:

4 cups cooked rice

GRAVY:
1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 1/4-1/2 cups chicken broth
Lawry's Seasoning Salt to taste
1 cup cooked chicken, shredded

TOPPINGS:
1-2 cups grated cheddar cheese (to make milk free, eliminate cheese)
2 stalks celery, chopped
3 medium tomatoes, chopped
1 can pineapple chunks, drained
1/4 cup green onion, chopped
1/2 cup coconut
1/2 cup slivered almonds (optional)
1 can chow mein noodles

DIRECTIONS:
GRAVY:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 1/4-1/2 cups of broth all at once
4. Continue stirring until thickened
5. Add seasoning salt and chicken
   

HAYSTACKS:

1. Layer rice, gravy, cheese, celery, tomatoes, pineapple, green onion, coconut, almonds, and chow mein noodles on individual serving plates.
2. Makes 8 servings.