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

Ingredients:

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

(toppings)
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)

Instructions:

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.

Asian Teriyaki Chicken

1/2 cup Teryaki Glaze
1/4 cup chicken broth
1 package chicken tenders (approx. 8)
2 tbsp vegetable oil
1 tbsp minced gingerroot
1 tbsp minced shallots
1 tbsp minced garlic
1 tsp seaded, minced jalapeno pepper
1/4 cup bias-sliced scallions

Place 1 tbsp vegetable oil in a skillet over medium high heat.
Sear Chicken 3-4 minutes each side.
Remove from pan.

Place remaining 1 tbsp vegetable oil in skillet
Saute gingerroot, shallots, garlic and jalapeno about 1 minute
Add Teryaki glaze and chicken stock
Replace chicken in pan and simmer 3-5 minutes

Serve over jasmine rice (cooked as per package directions), and sprinkle with scallions