My husband had to teach me this one as I had never made them before. They came up in a discussion about a meal I had learned from a friend’s mom where she made chicken with cream of chicken on rice in a tortilla which was amazingly good. This reminded my husband of Hawaiian Haystacks so we went ahead and made and evening trip to the grocery store to make one of his childhood favorite meals:
Ingredients for Hawaiian Haystacks:
For the chicken:
- 3 skinless boneless chicken breasts sliced into 1 inch cubes
- 2 cans cream of chicken soup
- 1 cup milk
- Pepper
For the rice:
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon oil
- 2 cups white rice
Hawaiian Haystack toppings:
- 1 can crushed pineapple
- Shredded coconut
- Chopped green onion
- Chow mein noodles
The first thing that you have to start is your rice, so that the rice is cooked by the time everything else is ready. Bring the water, salt and oil to a boil on high heat. Add the rice and stir a couple of times. Cover and turn down to low heat, set your timer for 20 minutes. Don’t remove the lid until the 20 minutes are up. Fluff with a fork once ready.
In a medium fry pan add some oil (I used olive oil as I tend to cook with that) and cook the chicken breasts over medium heat until the chicken is cooked thoroughly. Add cream of chicken soup, milk and pepper. Continue to cook stirring regularly until everything is hot.
Add rice to a bowl or plate, cover with the chicken sauce and add the toppings at your leisure (I added everything to get the full effect, my husband doesn’t like pineapple so he skipped that part..
