Hawaii Haystack 2 whole chickens 6 cups water 1 onion, cut into quarters 2 carrots 4 cups Minute rice 2 (10 1/2 ounce) cans cream of chicken soup 1 (10 1/2 ounce) can French onion soup 1/4 cup chopped pimentos 1 cup strained, reserved chicken broth Put chickens into large stew pot and add water, onions and carrots. Bring to a boil and turn heat down to simmer for an hour or until chickens are cooked. Reserve broth. De-bone and cut chicken into bite-size pieces. Place chicken pieces in crockpot. Add all the other ingredients except rice. Cook chicken and gravy for 1 hour on HIGH or for 2 hours on LOW. Cook 4 cups Minute rice in 5 cups remaining broth on stove-top over medium-high heat. Add water if necessary to make the 5 cups of broth. To assemble dish: Layer the following ingredients in order in a 13 x 9 x 2-inch casserole dish, let sit for 10 minutes, then serve: 1 (9 1/2 ounce) can chow mein noodles Cooked rice Chicken and gravy (from crockpot) 2 tomatoes, cut into large pieces 2 stalks celery, chopped 1 green bell pepper, chopped 1 onion, chopped 1 (20 ounce) can pineapple chunks, drained 1 cup grated Cheddar cheese 1 cup grated American cheese 1 cup slivered almonds 1/2 cup fresh or frozen shredded coconut 1 (4 ounce) jar pimentos, diced Serves 8.