Hawaiian Haystacks
This is another super easy recipe that all of my kids eat every single time!
1. Prepare rice according to package instructions. I use a rice cooker and do 4 servings.
2. Heat the cream of chicken soup and shredded chicken in a pot. If you are using canned chicken drain it first. You can add water to thin it to your desired consistency.
*It does not need to boil, so you can put it on a lower heat. Stir occasionally to keep it from burning to the bottom.
3. If using block cheese this is a good time to grate it.
4. Prepare any toppings that need to be sliced or chopped. Our households go to toppings are pineapple, shredded coconut, sliced red olives, and crunchy chow mein noodle, which don’t require prep.
I double this recipe for my family of 7 and we usually have leftovers for my husband and I for lunch the next day.
Hawaiian Haystacks are a versatile and customizable dish, making them a favorite among families. The base typically consists of cooked rice and a creamy chicken sauce made from cream of chicken soup and shredded chicken. You can easily enhance the dish by adding an array of toppings, which can include pineapple tidbits, shredded coconut, crunchy chow mein noodles, olives, chopped bell peppers, and green onions. Each family member can personalize their plate, ensuring everyone enjoys their meal. This recipe is not just easy to prepare; it also allows for various ingredient substitutions including using canned chicken for convenience. For optimal results, heat the soup and shredded chicken together on low heat until warmed through—this prevents burning and ensures a creamy consistency. Leftovers are perfect for lunch the next day, making it a true time-saver for busy households. Additionally, pairing Hawaiian Haystacks with a fresh side salad can enhance the meal's nutrition. With so many options and easy steps, Hawaiian Haystacks can become a staple in your dinner rotation, delighting both kids and adults alike.
I’m not sure why I typed “sliced red olives”. It is black olives.