Indonesian Dinner
Serves 8
Submited by Linda Smith
About the Recipe
This is a community Indonesian recipe that has been shared through her women’s support group for the past 40 years in the San Fernando Valley. Linda has enjoyed making it and serving this dish to her family as far back as she can remember.
Ingredients
- 8 pounds of skinless chicken parts of your choice, cooked and shredded
- 6 cups cooked rice
- (5) 10.5 ounce cans of cream of chicken soup
- 2 or 3 tomatoes
- 1 or 2 cucumbers
- 1 or 2 cans crushed pineapple
- 1 bunch green onions
- 5 bananas, cut small at the last minute and sprinkled with lemon juice and covered
- 2 cups almonds, toasted
- 1 package coconut
- Greek seasoning (to taste)
Directions
- Place chicken in an oven-safe dish.
- Sprinkle chicken with Greek seasoning (Lawry's salt and butter).
- Bake chicken for 1 hour at 350 degrees.
- Once chicken is cool enough to touch, shred the chicken (reserve drippings from the dish).
- Mix shredded chicken with cream of chicken soup along with drippings.
- Heat the mixture.
- Serve over rice. Each person can add any of the following toppings: tomato, cucumber, onions, banana, almonds and coconut. If you love each topping separately, you'll love them all mixed together.