Start with rice and chicken gravy. Then layer with any or all of the following:
Cheese
Green Onions
Olives
Pineapple
Red/Green Pepper
Peas
Tomatoes
Celery
Slivered Almonds
Coconut
Chicken Gravy
Boil chicken in a large pot of water with a quartered onion, six to eight 3 inch pieces of celery, 1 teaspoon of salt, and a 1/2 teaspoon of pepper. Cook until chicken is no longer pink inside.
Using a slotted spoon, pull chicken out of the broth. While saving all the broth, drain the onion and celery out.
Return the broth to the stove. Add GF chicken bouillon to taste. Thicken with a corn starch and water mixture. During this time, cut cooked chicken into pieces. When the gravy is thickened, add the chicken pieces. Serve over the rice.
