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.
Monday, January 14, 2008
Hawaiian Haystacks
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1 comment:
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
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