Sunday, August 16, 2009

Hawaiian Haystacks

I have no idea of the origin of this recipe or who to credit for it. If any readers know, please leave a comment! It has been a favorite at our house for many years, ever since my husband and I were first served it by some fellow college students when they invited us over for dinner one evening. The ingredients are simple, but the combination tastes great.

Hawaiian Haystacks


2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked chicken (boneless/skinless)
4 cups cooked white rice
1 can chow mein noodles (9 1/2 oz.)
3 medium tomatoes, diced
1 cup chopped celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers

1/2 chopped green onions
1 can pineapple chunks, drained (20 oz.)
1 cup grated cheddar cheese
1/2 cup silvered almonds
1/2 cup coconut
1 jar pimentos (2 oz.), drained and diced, (optional)


Boil chicken in salted water until done; shred into bite-size pieces. Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken to gravy mixture; simmer 10 minutes or until heated through.

To assemble:
On individual serving plates, layer all ingredients.
First stack rice, then chow mein noodles, then chicken/gravy. Top with tomatoes, celery, peppers, and green onions. Then add pineapple chunks, grated cheddar cheese, almonds, coconut, and pimento.

Serves 8.

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