hawaiian haystacks
Very refreshing and fun party salad
prep time
20 Min
cook time
method
---
yield
68 serving(s)
Ingredients
- - 2 cans cream of chicken soup
- - 1 can chicken broth
- - 3 c cooked chicken, chopped
- - steamed rice (i like to use thai rice)
- - toppings:
- 1/2 cup chowmein noodles
- 1/2 cup toasted coconut
- 1/2 cup pineapple tidbits
- 3 - green onions, thinly sliced
- 1 - sweet bell pepper, diced
- 1/2 package frozen sweet petite peas, thawed & do not cook them
- 1/2 cup water chestnuts, diced
- 1/2 cup celery, diced
- 1/2 cup slivered almonds, toasted
- 1/2 cup grated cheese, optional
How To Make hawaiian haystacks
-
Step 1How 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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