Monday, January 14, 2008

Hawaiian Haystacks

Thanks Good Things Utah for this delightful easy recipe.

Ingredients: Makes 4 - 6 servings

10 to 12 chicken tenders (chuck into chunks)
1 cup chicken broth
2 cans (10 3/4 oz each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk 6 cups cooked rice

Place chicken in greased 3 1/2 to 5 quart slow cooker.
Combine all remaining ingredients except rice and pour over chicken.
Cover and cook on high heat 3 - 4 hours or on low heat 6 - 8 hours.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

1 comment:

Tausha said...

i just found this website from Chelsie Toyn. She is my favorite sister in law!! I love to swap recipes-and i have a ton. One of my favorites is
Ranch Teritaki Chicken
1/2 Ranch Dressing
1/2 c Teriyaki-(like yoshidas)
mix together to make a sauce-
Brown thawed chicken in a pan with salt and pepper and little garlic and onion salt-you can use butter or oil.
Pour sauce over browned chicken in 9x13 pan
bake 20-25 minutes
sprinkle with real bacon peices and cheese-continue baking about 20 minutes.
Serve with rice or potatoes.
This recipe is to die for!! Everytime i make it-there is nothing left. Make a little extra sauce because it is really yummy. I would love to be a part of this blog-so whoever is in charge-email me. thanks so much hope to talk to you soon!
por over chicken that has been thawed