Hawaiian Haystacks

Penny Hall


Very refreshing and fun party salad

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20 Min


2 cans cream of chicken soup
1 can chicken broth
3 c cooked chicken, chopped
steamed rice (i like to use thai rice)
1/2 c
chowmein noodles
1/2 c
toasted coconut
1/2 c
pineapple tidbits
green onions, thinly sliced
sweet bell pepper, diced
1/2 pkg
frozen sweet petite peas, thawed & do not cook them
1/2 c
water chestnuts, diced
1/2 c
celery, diced
1/2 c
slivered almonds, toasted
1/2 c
grated cheese, optional

Directions Step-By-Step

How to make it

Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thorougly.
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!

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy
Hashtag: #salads