Ingredients:

  • 1.5 lbs chicken breast, diced into 1/2-inch cubes
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 4 cups white rice, cooked
  • 1 cup chow mein noodles
  • 1 can (20 oz) pineapple tidbits, drained
  • 0.5 cup celery, finely diced
  • 0.5 cup green onions, sliced
  • 1 cup sharp cheddar cheese, shredded
  • 0.25 cup shredded coconut
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Before turning on the heat, dice your 1.5 lbs of chicken into 1/2 inch cubes. Having them uniform is the secret to making sure every piece is juicy and cooked through at the exact same time. Also, go ahead and drain your pineapple tidbits and dice the celery and green onions. Set the toppings aside in small individual bowls — this makes the assembly line much easier later.
  2. Heat a large skillet over medium high heat with a splash of oil. Add the diced chicken and season with the salt and pepper. Cook for about 5 minutes until the chicken is opaque and lightly browned on the edges. You don't want to overcook it here, as it will continue to simmer in the sauce.
  3. Lower the heat to medium. Stir in the 2 cans of cream of chicken soup and 1 cup of chicken broth. Use a whisk or a wooden spoon to blend them together until smooth. Add the 1 tsp garlic powder and 0.5 tsp onion powder. Let this simmer gently for 5 minutes until the sauce begins to bubble and thicken.
  4. Once the sauce is hot and bubbly, turn the heat to low. Stir in the 0.5 cup of sour cream. Do not boil the sauce after adding the sour cream, or it might curdle. Stir until the sauce is completely uniform and silky.
  5. Set out your 4 cups of cooked white rice. The traditional way to serve this is to let everyone build their own. Start with a base of rice, then a generous ladle of the creamy chicken gravy. After that, it's a free for-all with the toppings: cheese, celery, pineapple, green onions, coconut, and finally, the chow mein noodles for that essential crunch.
  6. Ensure the chicken reaches an internal temperature of 165°F. The sauce should coat the back of a spoon without immediately dripping off. Rice should be fluffy and separate, not a gummy mass.