Hawaiian Haystacks

2 family size can Cream of Chicken soup

1 can chicken broth

1 per person chicken breast

1 c. shredded coconut

3 diced roma tomatoes

chow mein noodles

4 c. cheddar cheese, shredded

4 stalks celery chopped

1 can (20 oz) Pineapple chunks

3 stalks thinly sliced green onions

2 bell peppers diced

black olives

6 c. rice

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I like to cook my (thawed) chicken in a pan until no longer pink in the middle. About 4 minutes on both sides. Cut chicken into cubes or shred with two forks and return to your pan.  Add cream of chicken soup and chicken broth to that same pan. Stir together and turn the stove to low heat medium low heat until it starts to boil and turn it on low heat.

Make your rice: Turn the stove to medium low for a slow warm up. Add rice to a rice cooker if you have one or to a pot. Cooking rice over the stove: Rinse rice. This is optional but something we like to do. It helps remove extra starch, gets rid of dirt or pesticides which are not the best for you and makes your rice slightly less sticky. Rice to water ratio is 1 cup of rice to 2 cups of water (making 3 cups of cooked rice). I like having a lot of rice with this recipe. Add 4 cups of water and 3 cups of rice to your pot. Once your water is boiling (with the lid off), turn down the heat to low and place the lid on top and let simmer for 18 minutes. Once your time is up remove from the heat and let rest for 10 minutes with the lid on then fluff with a fork.

In separate bowls add your toppings: Shredded coconut, diced tomatoes, chow mein, shredded cheese, celery, pineapple chunks, diced green onions, diced bell peppers & black olives.

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