Friday, July 30, 2010

Hawaiian Haystacks


8 chicken breasts
2 cans cream of chicken soup
1 cup sour cream
1 tsp. onion powder
2 tbsp. freshly minced garlic
salt
pepper
steamed white rice
toppings

Cook chicken in crockpot until about an hour or so before serving. Cut into cubes or shred with two forks. In a saucepan, combine remaining ingredients. Add cooked chicken. Heat until warm. May need to add more stock if sauce is too thick. Spoon over steamed white rice.

Toppings:

After spooning a helping of rice topped with Cream of Chicken gravy, your guests (or just you, depending on who you're feeding!) go through the line and add what ever toppings you'd like. These are some of the ones our family serves:

almonds/cashews/peanuts
Chow Mein Noodles
shredded cheddar cheese
craisins/raisins

GoldFish Crackers (big hit with my boys!)
peas {straight from the can, no need to  heat}

canned corn {straight from the can, no need to heat}
mandarin oranges
mushrooms
pineapple tidbits
tomatoes
olives
thinly-sliced green peppers
thinly-sliced celery
thinly-sliced green onions
chives
French's Fried Onions Toppings
soy sauce
lemon pepper

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