Hawaiian Haystacks Food

QUICK HAWAIIAN HAYSTACKS

Steps:

• 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.
• Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

HAWAIIAN HAYSTACKS!

Steps:

• Cook rice as directed on package, use regular rice if wanted also.
• In a medium saucepan add cream of chicken soup and sour cream, mix well.
• Add cubed chicken and heat until bubbly, can add a dash of salt and pepper to add extra flavor.
• Portion out rice into four bowls.
• I let my family make there own after this depending on their tastes.
• Scoop chicken mixture over rice, add cheese, chow mein noodles, peas, pineapple, tomato and sprinkle with coconut.
• Mix well and enjoy!
• *Note* If you would like the sauce to go a bit further add a little milk, this recipe is very forgiving adjust amounts to suit you.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

HAWAIIAN HAYSTACKS

Steps:

• In a large skillet, melt butter over medium heat.
• Add chicken broth and half and half.
• Combine cornstarch and water in measuring cup, mix until smooth.
• Add cornstarch slurry to the skillet. Heat, stirring until thickened.
• Add chicken, vinegar, parsley, salt and pepper - heat through.
• Serve with cooked brown or white rice and toppings in individual bowls.

HAWAIIAN HAYSTACKS

Steps:

• 1. Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thorougly.
• 2. Toppings: Chowmein noodles; Toasted coconut; Pineapple tidbits; Green onions, thinly sliced; Sweet bell pepper, diced; Frozen sweet petite peas, thawed & do not cook them; Water chestnuts, diced; Celery, diced; Slivered almonds, toasted; Grated cheese, optional
• 3. To Serve: Ladle chicken and sauce over rice and top with any combination of the toppings. Caution, this makes a big serving so start out easy with the rice and chicken with sauce as this builds up when adding the toppings. This is a very popular recipe in Utah, not only with households, but restaurants as well. This is such an addictive dish and a big crowd pleaser. I double the recipe and it's still not enough to leave for leftovers!

HAWAIIAN HAYSTACKS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
• Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

HAWAIIAN HAYSTACKS RECIPE

Steps:

• Mix soup and milk together. Then add in shredded chicken. Heat and stir until well blended.
• Have 4 cups of warm cooked rice in a bowl. Everyone can scoop out their rice and then ladle the chicken soup mixture over the rice.
• Have all the other ingredients in bowls. Then add all other toppings to your haystack. This is a great way to introduce your kids to new foods and vegetables. I like bell peppers, tomatoes, green onions, olives, chow mein noodles, and coconut on mine.