Either way, you call it, this is an easy way to feed a crowd. Just bump up the amounts listed in the ingredients, if more show up than you were expecting. To make prep time easier and enjoy time with your company, much of the chopping can be done ahead of time.
Add a couple of side dishes of fruit, and maybe a couple of options on the cheese. With a simple beverage, you will have a buffet table full of color. and a meal that is filling. Bake ahead cookies or sheet cake for desert.
Ingredients:
8 cups steamed rice
6 -8 boneless skinless chicken breasts
1 (10 3/4 ounce) can cream of mushroom soup
2 (10 3/4 ounce) can cream of chicken soup
1 bag of crispy chinese noodles
1 1/2 cups thinly sliced celery
1 cup frozen baby peas, rinsed and thawed
2 -3 chopped tomatoes
2 cups finely grated cheese
2 bunch sliced green onion (greens included)
1 (20 ounce) can crushed pineapple, drained (or pineapple tidbits)
peanuts, (salted, roasted -chopped optional)
flaked coconut (optional)
Directions:
1 -In saucepan, cover chicken with water add a few slices of onion, and boil until done.
2 -Remove chicken, cool and shred.
3 -Put soup in saucepan, stir and add enough chicken broth or skim milk to make a thick gravy
(do not add too much, it will thin as it heats).
4-Set out chopped ingredients in small bowls.
5-Serve buffet style, first 1 cup rice, then add whatever chopped ingredients you desire. Top with chicken gravy mixture.
* an alternate to boiling chicken - adds a bit more fat grams, but maybe worth it in flavor - if you are not pinched for time. (cooks in crock pot for 6-8 hours)
1 family size can cream of chicken soup
1 8oz block of cream cheese
1 packet ranch seasoning
2 Tbsp dehydrated onion
milk, salt and pepper
4-8 chicken breasts
2 cups of water
2 cups of water
