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Hawaiian Haystacks
3 C cooked chicken (either cook from fresh or use leftovers)
2 C cream of chicken soup (combined with 1 C of water)
1/2 C celery, sliced
1/2 C frozen or fresh peas (do not use canned)
1 C carrots, peeled & sliced
1/2 C green onions, sliced (include greens)
1/2 C dry Chinese noodles
1 C cheddar cheese, grated
1/2 C maraschino cherries
1/2 C canned pineapple chunks, drained
1 C slivered almonds
1/4 C shredded coconut
2 C white rice, cooked
Salt & black pepper to taste
In a large pot, combine the cream of chicken soup and one cup of water; when stirred, it should have the consistency of a thick gravy. Season with salt and black pepper. Cook the chicken by broiling, baking or steaming (or use leftovers); cube into bite-sized pieces. Mix the cooked chicken cubes with the chicken soup mixture in the large pot. (Add another can of cream of chicken soup and more water if there is not enough gravy to cover the chicken pieces). Simmer mixture while preparing other ingredients and cooking the white rice.
On a serving platter or large casserole dish, layer cooked rice on the bottom. Top with the chicken and gravy mixture, and then layer with the celery, peas, carrots, green onions, maraschino cherries, pineapple chunks and the coconut. Sprinkle the Chinese noodles, slivered almonds and cheese on top. Re-heat in microwave or conventional oven (just long enough to make the food hot). Serve.
Note: Use Uncle Ben's Boil-In-A-Bag Rice, or go from scratch using long-grain rice and boil for twenty minutes.
Recipe featured in the Food Fare Cookbook.
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