Hawaiian Haystacks-- Marina

This is to prove that I actually do cook. This is

a super easy meal to throw together. It does take time to cook the chicken, but other than that, it's a breeze.

4 chicken breasts

2 stalks celery, chopped

3 handfuls of baby carrots

1 onion, chopped

1 T. parsley

1 T. basil

salt & pepper to taste

Bring all ingredients to a boil in a large pot. Cook until chicken is tender (usually an hour). Pull chicken and carrots out separately. Reserve three cups of the broth and add with 2-4 cans of cream of chicken soup, depending on thickness you like. Shred the the chicken and add back into the gravy mixture.

Serve over rice and top with any of the following:

cooked carrots

green peppers

green onions

celery

chinese noodles

almonds

cheddar cheese

pineapple

coconut