1 Tbsp olive oil
4 skinless, boneless chicken breast, cut into small cubes
½ C chicken broth
1 can cr of chicken soup
1 tsp dried basil
1 tsp dried parsley
4 C cooked rice
1 C pineapple tidbits
1 C chopped grn pepper
1 C shredded cheese
1 C chopped fresh tomatoes
1 C chow mein noodles
½ C toasted, sliced almonds
½ C chopped green onions
½ C 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 chicken 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 serving platter or individual plates; top with chicken sauce. Layer pineapple, green bell pepper, cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut onto chicken sauce.
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