No Cream Of Soup Hawaiian Haystacks Recipes

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

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!

NO CREAM OF SOUP HAWAIIAN HAYSTACKS

Steps:

• 1. In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant. 2. Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute. 3. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper. 4. Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes. 5. At this point if you want the sauce to thicken more, in a small bowl whisk together the 2 Tbsp flour and 2 Tbsp water until smooth, you don't want lumps. It should look like a paste. Drizzle a little of the flour mixture at a time while whisking into to sauce mixture until desired thickness is reached. I like it to be like a thick gravy. 6. Serve the sauce over steamed rice with desired toppings from the list below. Serves 4-6.

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 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.