Print Recipe

Hawaii Haystack

Ingredients

Chicken

  • 2 whole chickens
  • 6 cups water
  • 1 onion, cut into quarters
  • 2 carrots
  • 4 cups Minute rice
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 (10 1/2 ounce) can French onion soup
  • 1/4 cup chopped pimentos
  • 1 cup strained, reserved chicken broth

Assembly

  • 1 (9 1/2 ounce) can chow mein noodles
  • Cooked rice
  • Chicken and gravy (from slow cooker)
  • 2 tomatoes, cut into large pieces
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 cup grated Cheddar cheese
  • 1 cup grated American cheese
  • 1 cup slivered almonds
  • 1/2 cup fresh or frozen shredded coconut
  • 1 (4 ounce) jar pimentos, diced

Instructions

  1. Chicken: Put chickens into large stew pot and add water, onions and carrots.
  2. Bring to a boil and turn heat down to simmer for an hour or until chickens are cooked.
  3. Reserve broth.
  4. De-bone and cut chicken into bite-size pieces.
  5. Place chicken pieces in slow cooker.
  6. Add all the other ingredients except rice.
  7. Cook chicken and gravy for 1 hour on HIGH or for 2 hours on LOW.
  8. Cook 4 cups Minute rice in 5 cups remaining broth on stove-top over medium-high heat.
  9. Add water if necessary to make the 5 cups of broth.
  10. Assembly: Layer the ngredients in order in a 13 x 9 x 2-inch casserole dish, let sit for 10 minutes, then serve.

Yield: 8 servings




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