Tuesday, August 5, 2008

Hawaiian Haystacks

This recipe is definitely up for interpretation. I like to experiment and this one definitely came out wonderful! The only reason for the long cooking time is the chicken. Enjoy! We sure did (also makes for great leftovers).

3-4 chicken breasts, boiled & shredded
2 cans cream of chicken soup
1 TBSP chicken bouillon ( I like the powder)

(all diced or shredded)
green onions
pineapple chunks
mandarin orange segments
crunchy chinese noodles
whatever you would like!

cooked rice

Boil chicken until done (I didn't really check the time but about 20 minutes I think). Rinse off in cold water and shred. If you want to save on time (or cheat!) you can use the can chunk chicken (probably 3 cans) and shred that. Place chicken in a pot with 2 cans cream of chicken soup, about a can of water (more or less depending how thick you like your gravy), and about a TBSP of chicken bouillon. Season with salt and pepper. Let gravy warm up.

While your chicken is boiling, start slicing, dicing, and shredding your toppings. Like I said, get creative. Fruits and veggies totally make this meal. I've seen apples, grapes, and carrots used as well.

If you like cheating, use instant rice cooked in chicken broth instead of water. If not, I'd set your rice to cook soon after starting your chicken.

When the gravy and rice are done, eat! Start with a layer of rice and gravy mixture and then pile the rest on! Don't forget the crunchy noodles!

1 comment:

Jennie said...

Hawaiian Haystacks are Paul's favorite. :) I haven't made them in a while...hmm, maybe they'll show up on this week's menu!

Funny anecdote: In Hawaii they call these Chinese Haystacks...I wonder what they call them in China?