- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves, cut into small cubes
- 1/2 cup chicken broth
- 1 (10.75 ounce) can cream of mushroom soup
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cooked rice
- 1 cup chopped pineapple
- 1 cup chopped green bell pepper
- 1 cup shredded Cheddar cheese
- 1 cup chopped fresh tomatoes
- 1 cup chow mein noodles
- 1/2 cup toasted sliced almonds
- 1/2 cup chopped green onions
- 1/2 cup shredded coconut
- Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
- Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.