Sunday, January 27, 2008

Hawaiian Haystacks

These are a big hit in my state although I still haven't found the appeal of these. I can see how they are great for using up leftover veggies in the house. My kids seem to like the chicken mixture. You can adapt the recipe to your preferences easily. Here is a basic recipe for the haystacks taken from Angel Shannon's recipe she used on Good Things Utah:

10 to 12 chicken tenders (chuck into chunks)

1 cup chicken broth

2 cans (10 3/4 oz each) cream of chicken soup, condensed

1 can (12 oz) evaporated milk

6 cups cooked rice

Place chicken in greased 3 1/2 to 5 quart slow cooker. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3 - 4 hours or on low heat 6 - 8 hours.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

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