Tuesday, July 29, 2008

Hawaiian Haystacks

recipe from cooks.com

2 (10 3/4 oz.) cans cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked & cubed
4 c. cooked long grain rice
1 (9 1/2 oz.) can chow mein noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
1 (20 oz.) can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds (i dont use)
1/2 c. coconut (i dont use)
1 (2 oz.) jar pimiento, drained & diced (opt.- i dont use)

Combine soup and chicken broth in saucepan. Add 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. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.

I know there are different variations to this recipe, so please share in the comments if you have a different way of doing it. When I am really pressed for time and feeling super ghetto I replace the chicken broth mixture with canned chicken and teriyaki marinade. You can omit or add toppings depending on your taste and what you have lying around.

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