Hawaiian Haystacks Recipes

Steps:

• 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 mushroom 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 a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Steps:

• Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
• Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

Steps:

• 1. Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thorougly.
• 2. Toppings: Chowmein noodles; Toasted coconut; Pineapple tidbits; Green onions, thinly sliced; Sweet bell pepper, diced; Frozen sweet petite peas, thawed & do not cook them; Water chestnuts, diced; Celery, diced; Slivered almonds, toasted; Grated cheese, optional
• 3. To Serve: Ladle chicken and sauce over rice and top with any combination of the toppings. Caution, this makes a big serving so start out easy with the rice and chicken with sauce as this builds up when adding the toppings. This is a very popular recipe in Utah, not only with households, but restaurants as well. This is such an addictive dish and a big crowd pleaser. I double the recipe and it's still not enough to leave for leftovers!

Steps:

• Cook rice as directed on package, use regular rice if wanted also.
• In a medium saucepan add cream of chicken soup and sour cream, mix well.
• Add cubed chicken and heat until bubbly, can add a dash of salt and pepper to add extra flavor.
• Portion out rice into four bowls.
• I let my family make there own after this depending on their tastes.
• Scoop chicken mixture over rice, add cheese, chow mein noodles, peas, pineapple, tomato and sprinkle with coconut.
• Mix well and enjoy!
• *Note* If you would like the sauce to go a bit further add a little milk, this recipe is very forgiving adjust amounts to suit you.

Steps:

• Cook the rice in a rice cooker or on the stove-top according to the package instructions.
• In a 10-Inch skillet, heat the olive oil and add the chicken. Season with Salt, Pepper, Garlic Powder, Lemon Pepper, and Dried Parsley. Cook the chicken for about 5 minutes. Add the chopped vegetables and cook along with the chicken for about 10 minutes and the vegetables start to soften.
• Add the cream soup, milk, half of the can of pineapple and about 1/4 cup of the juice in the canned pineapple. and stir to combine. Cook for about 10 minutes and the mixture is heated and thickened.
• Slice the reserved pineapple in half for garnish.
• To Assemble and serve, scoop some rice into a cereal or soup bowl, add the chicken sauce mixture to the rice, top with the reserved pineapple and the crispy Chow-Mein noodles!

Steps:

• Cook chicken and cut into bite size pieces.
• Melt butter in large pan.
• Add flour, salt and milk.
• Stir well.
• Add 2 cans of Cream of Mushroom soup, can of mushrooms and chicken.
• Simmer.
• Cook rice with rice cooker, amount for number of people to feed.
• Layer on plate: Rice, Chow mein noodles, Soup mixture, Pineapple, Cheese, Celery, Green onions, Coconut, Almonds, and Soy sauce.
• Use toppings to suit your tastes.