Hawaiian Haystacks
- Reviews 2
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 1⁄2 cups uncooked long-grain rice
- 3 cups chicken broth or 3 cups water
- 2 -3 chicken breasts
- 1 tablespoon olive oil
- 3 celery ribs, diced
- 2 carrots, peeled and shredded
- 1⁄2 yellow onion, diced
- 20 ounces canned pineapple
- 2 (10 ounce) cans cream of chicken soup
- 1⁄2 cup milk
- 1 teaspoon salt
- 1 1⁄2 teaspoons fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 2 teaspoons dried parsley
- 6 ounces crisp chow mein noodles
Directions
- Cook the rice in a rice cooker or on the stove-top according to the package instructions.
- In a 10-Inch skillet, heat the olive oil and add the chicken. Season with Salt, Pepper, Garlic Powder, Lemon Pepper, and Dried Parsley. Cook the chicken for about 5 minutes. Add the chopped vegetables and cook along with the chicken for about 10 minutes and the vegetables start to soften.
- Add the cream soup, milk, half of the can of pineapple and about 1/4 cup of the juice in the canned pineapple. and stir to combine. Cook for about 10 minutes and the mixture is heated and thickened.
- Slice the reserved pineapple in half for garnish.
- To Assemble and serve, scoop some rice into a cereal or soup bowl, add the chicken sauce mixture to the rice, top with the reserved pineapple and the crispy Chow-Mein noodles!
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