Hawaiian haystacks

• 1 rotisserie chicken • 8 oz sour cream • 1/2 cup milk • 2 10.5 oz cans cream of chicken soup with herbs • carrots • celery • green onion • crunchy chow mein noodles

1. whisk milk, cream of chicken soup, and sour cream in a large pan and cook on medium heat until heated through 2. add shredded chicken to soup mixture and mix in thoroughly 3. in a separate pot, boil chopped carrots and celery until tender 4. add boiled carrots and celery, and chopped green onions to chicken soup mixture 5. top with crunchy chow mein noodles and serve over rice