Thursday, February 26, 2009

Hawaiian Haystacks

The first time I ever had Hawaiian Haystacks was about six months ago. I was pretty skeptical about them, because the thought of eating cream of chicken soup mixed only with chicken broth isn't very appealing to me. However, after I tried them, I fell in love. It's a very fresh meal, and once you add all the toppings, the blend of flavors is divine. The best part is that you can leave whatever do don't want out and you don't have to go by the amounts here. You just make enough for your family.
Hawaiian Haystacks


2 cans cream of chicken soup
1 cup chicken broth or water
2 cups chicken, cooked and cubed (leave the chicken out for a vegetarian dish)
4 cups cooked rice
chow mein noodles
3 medium tomatoes
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 20 oz. can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 jar pimiento, diced

Combine soup and chicken broth in saucepan. Add cooked chicken and simmer 8 to 10 minutes until heated through. On serving plates layer all ingredients. First, stack rice, chow mein noodles, chicken and gravy. Then add tomatoes, celery, green peppers, and green onion. Top with pineapple chunks, cheese, more chicken and gravy if you want, almonds, coconut, and pimiento.

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