HAWAIIAN HAYSTACKS

4 CUPS SEASONED CHICKEN BROTH
¼ CUP CORNSTARCH
2 TO 3 CUPS COOKED AND CUBED CHICKEN
4 CUPS HOT COOKED RICE
4 MEDIUM TOMATOES, CHOPPED
10 OZ. PACKAGE FROZEN PEAS, THAWED
5 STALKS CELERY, DICED
1 TO 2 GREEN PEPPERS, CHOPPED
6 TO 8 GREEN ONIONS, DICED
8 OZ. CAN UNSWEETENED CRUSHED PINEAPPLE OR TIDBITS
½ CUP SLIVERED ALMONDS OR SUNFLOWER SEEDS
½ CUP SHREDDED COCONUT
½ CUP SLICED WATER CHESTNUTS
1-2 CUPS CHINESE NOODLES
1 CUP FINELY GRATED CHEDDAR CHEESE

COMBINE BROTH AND CORNSTARCH. COOK UNTIL THICK AND CLEAR. ADD CHICKEN. PLACE REMAINING INGREDIENTS IN INDIVIDUAL BOWLS. HAVE GUESTS BUILD THEIR OWN STACKS.