It seems like good recipes often come our way through friends, as is the case with this recipe for Layered Chinese Chicken with Pineapple Gravy. Since this recipe is delightfully uncomplicated, it’s perfect for a busy weeknight dinner. In addition, because you can effortlessly double or triple the recipe, it’s also great for those times when you need to feed a crowd. (Scroll all the way to the end of this post to find the amounts.)
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There are several options when it comes to the chicken portion of Layered Chinese Chicken:
- Purchased rotisserie chicken
- Grilled chicken
- Crockpot chicken
- Use leftover chicken
When looking at the list of ingredients you may think it takes a long time to make this yummy dish. However, if you use either leftover or a purchased rotisserie chicken, this meal comes together in no time.
Start by placing cooked, diced chicken into a large bowl; set aside. In separate, individual bowls, place shredded cheddar cheese, onions, celery, lettuce, almonds, coconut, chow mein noodles, and pineapple (reserve juice).
Cook rice according to packaging directions; drain and set aside.
To make pineapple gravy: In a stockpot, place reserved pineapple juice, chicken broth, bouillon cubes, onion powder, celery salt, and salt and pepper. Cook until thoroughly heated and bouillon cubes are dissolved.
In a measuring bowl, add cornstarch and just enough water to make a slurry or thin paste. In order to prevent clumping, slowly and gradually whisk cornstarch mixture into hot gravy. (Be sure to whisk the entire time you add mixture!)
Heat gravy until thickened. Remove from heat.
There are a couple ways to serve Layered Chinese Chicken with Pineapple Gravy. Setting up a station where everyone can assemble their own meal is a nice option and allows guests to take only the ingredients they like. The other option is to assemble the ingredients onto a large platter or several smaller platters.
Layer ingredients in the following order:
- chow mein noodles
- diced onions
- chopped celery
- shredded lettuce
- slivered almonds
- shredded coconut
- shredded cheddar cheese
- Optional: soy sauce or gluten-free Tamari
For a gluten-free version omit the chow mein noodles and use gluten-free Tamari in place of the soy sauce.
Tripled recipe amounts for feeding a crowd:
3 pounds cooked chicken, deboned and diced
3 pounds shredded cheddar cheese
3 bunches green onions, chopped
1 large bunch celery, chopped
1 head iceberg lettuce, shredded
1 cup slivered almonds
1 cup shredded coconut
2 bags (9 ounces each) chow mein noodles
9 cups minute rice, cooked
4 (20 ounces each) cans pineapple chunks, drained
14 cups chicken broth (strained if using homemade)
8 chicken bouillon cubes
1 teaspoon onion powder
1 teaspoon celery salt
salt and pepper to taste
3/4 cup cornstarch
Optional: soy sauce or gluten-free Tamari
Follow the directions as instructed in the recipe card.
Anna & Linda
Want more of this Pineapple Gravy? Check out this post!
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