Haystacks

Build your own.

2 tablespoons butter

½ cup chopped onion

1 (26-ounce) can cream of chicken soup

6 cups cooked and diced chicken

2 cups sour cream

8 cups cooked rice

1 (9.5-ounce) can chow mein noodles

2 (20-ounce) cans pineapple tidbits, drained

2 (15-ounce) cans mandarin oranges, drained

1 cup sliced green onions

1 cup chopped celery

1 cup chopped red pepper

2 cups frozen green peas, thawed

1 cup flaked coconut

½ cup slivered almonds, toasted

In a saucepan, sauté butter and onions for about 3 minutes. Add chicken soup and warm over medium heat. Stir in chicken and sour cream and cook until hot, but do not boil. Place on the serving table in a Crock-­Pot or chafing dish to keep warm. Place rice and toppings in separate bowls on a buffet table. Guests build their own haystacks by placing a bed of rice on a plate, then spooning on chicken mixture and toppings as desired. Makes about 12 servings.