This Hawaiian haystacks recipe can be modified in so many fun, different ways. Yummy, easy-to-make meal that can feed the masses. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste.
Ingredients
- cream of chicken soup: 2 cans (10.5 ounce cans)
- chicken breasts: 3 piece (cut into bite-size pieces, cooked)
- milk: 0.5 cup (or more if needed)
- rice: 4 cups (cooked)
- chow mein noodles: 1 can (5 ounce can)
- pineapple tidbits: 1 can (8 ounce can, drained)
- cheddar cheese: 1 cup (shredded)
- stalks celery: 3 piece (chopped)
- green bell peppers: 2 piece (chopped)
- green onions: 3 piece (chopped)
- flaked coconut: 0.5 cup
- slivered almonds: 0.5 cup
- soy sauce: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.
